Marinated Pheasant With Pecan Pesto Vinaigrette Recipe - Cooking Index
Marinated Pheasant With Pecan Pesto Vinaigrette Recipe - Cooking Index
Let's say you found a pheasant in the back of your freezer and it's a year old or more. The thing about meat is, it just doesn't get better with prolonged freezing. This is true with beef, more so with poultry and fishUforget about it. When it comes to fish, fresh is always best. But this recipe is about pheasant. If your bird has been frozen for awhile, it just might need a little help. Freezing tends to dry out meats, especially if you have not caught on to the vacuum-packaging thing. If you don't have a vacuum-packaging machine, go get one now.
Courses: Main Course| 2 | Pheasants - quartered | |
| Marinade | ||
| 1/2 cup | 118ml | Olive oil |
| 1 cup | 237ml | Chicken broth |
| 2 | Lemons - juice only | |
| 1/2 cup | 31g / 1.1oz | Sliced onion |
| 4 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Dijon mustard |
| 1 tablespoon | 15ml | Italian seasoning |
| Pecan Pesto Vinaigrette | ||
| 1/2 cup | 118ml | Pecan pieces - roasted in |
| A 325 degree oven until slightly browned | ||
| 2 | Garlic cloves - chopped | |
| 1 cup | 40g / 1.4oz | Fresh basil leaves |
| 1 | Lemon - juice only | |
| 1/4 cup | 36g / 1.3oz | Parmesan cheese |
| 1/2 cup | 118ml | Olive oil |
| 1/3 cup | 78ml | White wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine marinade ingredients. Place pheasant pieces in a ceramic, plastic or glass dish and pour marinade over. Cover and refrigerate, turning occasionally. Marinate for 6 to 12 hours.
To cook, remove leg/thigh sections and place in a well-oiled baking dish. Pour marinade over. Cover with foil and bake in a 375 degree oven for 1 hour.
Add breast pieces, cover and bake for 20 minutes more or until pheasant breast pieces are just cooked.
To serve, arrange pheasant pieces on plates and drizzle vinaigrette over.
Pecan Pesto Vinaigrette: In a food processor or blender, process pecan pieces, garlic, basil, lemon and a few tablespoons of the olive oil until it forms a paste. Add parmesan cheese and vinegar. Pulse to blend. While motor is running, add remaining oil in a thin stream until emulsified. Season with salt and pepper.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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