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Old 07-22-2021, 12:10 PM   #7
Ten Point
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Join Date: Mar 2020
Location: Central Texas
Hunt In: Austin, Boerne, Wyoming, South America

Here's the recipe:

Pesto Peach Pheasant in White Wine with Burrata

1 large egg, beaten
1/4 cup all-purpose flour or use gluten free
1 tablespoons chopped fresh rosemary (I used dried thyme)
4 boneless skinless Pheasant breast cutlets (about 3/4 inch thick)
kosher salt and black pepper
6 tablespoons cold salted butter, cubed (see note) (I browned my butter for more flavor)
4 tablespoons extra virgin olive oil
3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3 tablespoons fresh lemon juice (I used 1/4 cup...I like to really taste the lemon)
2-3 peaches, sliced (I left the skins on for color; used all but three slices)
1 tablespoon honey
8 ounces burrata cheese, at room temperature (I substituted fresh mozzarella)
1/3 cup basil pesto
1/2 cup fresh basil, torn

1. Preheat the broiler. Place the egg and flour in separate shallow bowls. Toss the rosemary with the flour. 

2. Season the Pheasant with salt and pepper. Dredge both sides of the Pheasant through the egg, and then through the flour, tossing to coat. Place the Pheasant on a plate.

3. In an oven safe skillet, melt together 3 tablespoons butter and 2 tablespoons olive oil. Add the Pheasant and cook until the bottom side is golden brown, about 3-4 minutes. Flip the Pheasant and add 3 tablespoons butter, swirling the butter around the Pheasant. Cook, basting the Pheasant in butter until the Pheasant is cooked and golden brown, about 4 to 5 minutes. 

4. Reduce the heat to medium low and pour in the wine and lemon juice. Simmer 5 minutes. Remove from the heat, arrange the peaches around the Pheasant. Drizzle the peaches with honey, salt and chili flakes (if desired). Broil 1 minute, until the peaches are softened.

5. Break the burrata over the peaches and Pheasant. Spoon the pesto over the entire skillet. Let sit 5 minutes to warm the cheese. Serve topped with lots of fresh basil. Enjoy!
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