Pan Roasted Breast of Pheasant
with Roasted Heirloom Potatoes and Huckleberry-Port wine Sauce
Serves 6
6 pheasant breasts, seasoned with salt and pepper
2 pounds mixed fingerling potatoes, cut in half lengthwise
1 large red onion, cut into wedges
2 tablespoons extra virgin olive oil
1 tablespoon vegetable oil
1 pound French green beans, blanched until tender
2 cups reduced home made chicken stock
1 cup ruby port wine
1 cup fresh huckleberries, or any fresh berry of your choice
Preheat oven to 375 degrees.
In a mixing bowl, toss the potatoes, onions and olive oil, and season with salt and pepper. Spread the potatoes in a single layer on a cookie sheet and place in the hot oven.
In a large skillet over medium-high heat, add one tablespoon of vegetable oil. When hot enough to sizzle, add the pheasant breasts (skin side down) and cook until browned, about one minute. Turn the breasts over and place the pan in the hot oven to finish cooking — approximately 10 minutes. When cooked add the pheasant breasts to the potato pan, pour off any extra fat from pan, place on stove over high heat and deglaze with the port wine. Cook until the liquid is reduced by half. Add the chicken stock and berries and continue reducing the liquid until slightly thickened — about 10 minutes.
To Plate:
Divide the potatoes between 6 serving plates or place on one large platter. Top with the French green beans and pheasant breasts. Spoon the sauce over all and serve.
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