Pan-Seared Pheasant – A Fall Flavor Everyone Will Love
As the leaves begin to turn and the air carries a crisp chill, fall’s bounty arrives. And what better way to celebrate the season than with a dish that captures its essence? This pan-seared pheasant with roasted grapes and rosemary sauce is an explosion of autumnal flavors, sure to warm your soul and tantalize your tastebuds.
This dish is a delightful combination of textures and flavors. The pan-searing creates a crispy skin on the pheasant, while the roasted grapes add a burst of sweetness and the rosemary sauce provides a savory depth.
Ingredients:
- 2 wild pheasants
- Olive oil
- Salt and pepper
- 1 cup red grapes
- 1 sprig rosemary
- 1/2 cup chicken broth
- 1 tablespoon red wine vinegar
- 1 tablespoon butter
Instructions:
- Preheat oven to 400°F (200°C).
- Season the pheasants with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the pheasants for 3-4 minutes per side, or until golden brown.
- Transfer the pheasants to a baking dish and roast for 15-20 minutes, or until cooked through.
- Meanwhile, toss the grapes with olive oil and rosemary.
- Roast the grapes in the oven for 10 minutes, or until softened.
- To make the sauce, deglaze the pan with chicken broth and red wine vinegar.
- Whisk in butter until melted.
- Serve the pheasant with roasted grapes and rosemary sauce.
