Flint Ridge Pheasant
Experience the rustic elegance of Flint Ridge Pheasant, a gourmet dish that brings refined flavor to your table. This recipe highlights bone-in, skin-on pheasant breasts, seared to golden perfection before being oven-roasted with a luscious sauce infused with crushed juniper berries, fresh thyme, and a reduction of dry red wine and chicken stock. The rich, creamy pan sauce is finished with a hint of butter and garnished with vibrant parsley for an unforgettable presentation. Perfectly paired with roasted vegetables or wild rice, this dish combines earthy, woodsy aromas with impeccable sophistication, making it an ideal centerpiece for special occasions or indulgent weeknight dinners.
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Recipe Information
Ingredients
- 2 pieces pheasant breasts (bone-in, skin-on)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 pieces shallots (finely chopped)
- 3 cloves garlic (minced)
- 6 pieces juniper berries (crushed)
- 4 sprigs fresh thyme sprigs
- 1 cup dry red wine
- 1 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Rinse the pheasant breasts under cold water and pat them dry with paper towels. Season both sides generously with salt and black pepper, then lightly dust with flour.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pheasant breasts skin-side down and sear for 3-4 minutes until the skin is golden and crisp. Flip the pheasant and sear the other side for another 2 minutes. Remove the pheasant and set aside.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the shallots, garlic, and juniper berries. Sauté for 2-3 minutes until fragrant and the shallots are softened.
Pour in the red wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine reduce by half, about 4-5 minutes.
Add the chicken stock and thyme sprigs to the skillet. Stir to combine, then return the pheasant breasts to the pan, skin-side up.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pheasant reaches 165°F (74°C).
Carefully remove the skillet from the oven and transfer the pheasant breasts to a plate, covering them loosely with foil to keep warm.
Return the skillet to the stovetop over medium heat. Remove the thyme sprigs, then whisk in the remaining tablespoon of butter and heavy cream to create a smooth, glossy sauce.
Simmer the sauce for 2-3 minutes, then taste and adjust seasoning with additional salt or pepper if needed.
Plate the pheasant breasts and spoon the sauce generously over the top. Garnish with chopped parsley before serving.
Serve immediately with roasted vegetables or wild rice for a complete meal.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
