Upland BirdsLeslie FangmanpheasantComment

Irish Whiskey Pheasant

Upland BirdsLeslie FangmanpheasantComment
Irish Whiskey Pheasant

I did this one for a recent cooking class and it was a big hit. Try it for St. Patrick’s Day if you want a change from Corned Beef!

Irish Whiskey Pheasant

  • 2 lbs of pheasant breast, pounded thin

  • 1 egg

  • 1 cups of flour

  • 6 TBS olive oil

  • 2 TBS butter

  • 2 TBS flour

  • 4 oz Irish Whiskey

  • 1 cup stock

  • 1 ½ cups heavy cream

  • 2 TBS white balsamic vinegar

  • salt and pepper to taste

  • 2 tsp of chives plus more to top to taste

Whisk together the egg and a splash of water or milk. Season the pheasant with salt and pepper, then coat it in flour, followed by the egg wash, and return it to the flour for another layer. Set aside.

To prepare the cream sauce, melt the butter in a pan and add the flour, stirring continuously to create a light roux. Deglaze the pan with whiskey, then whisk in the remaining ingredients. Reduce the heat to low and stir occasionally while cooking the pheasant.

In a heavy pan, heat the oil. Cook the pheasant in batches, flipping until both sides are golden brown. Plate the pheasant and spoon the sauce over top and finally top with Chives.