Herb Roasted Pheasant Breasts Recipe - Cooking Index
Herb Roasted Pheasant Breasts Recipe - Cooking Index
Perfectly cooked pheasant breasts are just the slightest bit pink in the center when removed from the heat. Because they are so lean, they continue to cook even after you take them out of the pan, oven or off of the grill. If you cook your legs the same way, they will be tough and chewy. But do save the legs since they are great for making stocks.
Courses: Main Course| 4 | Pheasant breast halves - (to 6) - skin and bones | |
| Intact | ||
| 2 | Garlic cloves - minced | |
| 1 cup | 146g / 5.1oz | Chopped assorted fresh herbs |
| = (such as basil, sage, rosemary, | ||
| Oregano, tarragon, parsley, etc) | ||
| 1/2 cup | 73g / 2.6oz | Cooked diced smoky bacon |
| 1 | Lemon - finely diced | |
| = (the whole lemon) | ||
| 1 teaspoon | 5ml | Salt |
| 1 | Freshly-ground black pepper |
Using your fingers, start at the neck and carefully separate the skin from the breast. Combine garlic and remaining ingredients and spread a thin layer of the mixture between the skin and the breast of each bird.
Place remaining herb stuff on the top of the breasts. If your breasts do not have any skin, just put all of the herb mixture on the top of the breasts.
Place on a lightly-greased baking dish and bake in a preheated 400 degree oven for 15 to 18 minutes or until breasts are just-cooked. Time and temperature will vary according to oven and size of pheasant.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.