Ingredients:
1# Pheasant Breast
2 Tbsp. Clarified Butter
¾ cup. Medium Diced Yellow Onion
¾ cup Medium Diced Celery
1 Tbsp. Minced Garlic
4 ounces sliced Mushrooms; Wild varieties preferred if available
¾ cup Sweet Corn
¾ cup Green Beans, Blanched, chilled, and cut into 1” pieces (ok to substitute frozen)
¼ cup Dry White Wine
½ cup Heavy Cream
1 ½ cups Poultry Stock
1 Tbsp. Corn Starch + 2 Tbsp. Cold Water, combined to make a slurry
Salt and Pepper to taste
1# prepared Potato Tots
1 cup grated Cheddar Cheese
Prepare:
Preheat oven to 350 degrees, convection or 375 degrees standard. Place potato tots on a sheet pan and cook for 20 –30 minutes or just until crispy. Remove from oven and set aside.
Place a cast iron pan or skillet on medium high. Pre heat and add clarified butter.
Season pheasant breast with salt and pepper and brown on both sides. Cook to an internal temperature of 155 degrees. Remove from pan and set aside.
Reduce heat on pan to medium and add diced onions, celery, mushrooms, and garlic. Sauté over medium heat until ingredients begin to soften, approx. 5 minutes.
Turn heat back up to medium high and add sweet corn and green beans. Continue to cook for an additional 2-3 minutes then deglaze your pan by adding the white wine. Stir
Once wine is almost evaporated from pan add poultry stock and heavy cream. Reduce heat to a simmer and stir to prevent sticking on the bottom of pan.
Combine corn starch and water to create a slurry. Whisk slurry into pan and simmer for 5 minutes to allow broth to thicken.
Dice cooked pheasant breast into bite size pieces and add to pan. Stir to combine.
Remove pan from heat. Season to taste with salt and pepper. Top with potato tots and grated cheddar cheese. Allow to cook for approx. 15 minutes to lightly brown the melted cheese.
Remove from oven and serve directly from cast iron pan. Recommended to let rest and cool slightly before serving. Recipe will feed approximately 5