Ingredients Jump to Instructions ↓

  1. Brioche-pine Nut Stuffing:

  2. 4 oz Brioche

  3. 1/4 cup Chives , chopped

  4. 3/4 cup Pine Nuts , toasted and slightly crushed

  5. 1 Tbsp Lemon Zest

  6. 1/4 tsp Freshly Ground White Pepper

  7. 8 Tbsp (1/2 Cup) Extra Virgin Olive Oil

  8. Raspberry Melba Sauce:

  9. 2 cups Raspberries

  10. 1/2 cup Confectioner's Sugar

  11. 1 Tbsp Fresh Lemon Juice

  12. 1/4 cup Apple Juice

  13. Savory Plum-mango Salsa:

  14. 3 1/2 cups Red Fleshed Fresh California Plums , diced

  15. 2 1/2 cups Mango , diced

  16. 1/4 cup Red Onion , chopped

  17. 4 Plum Tomatoes; Peeled , seeded and diced

  18. 4 Fresh Lemons , juiced

  19. 1 cup Extra Virgin Olive Oil

  20. 1 cup Chopped Fresh Basil

  21. Pheasant:

  22. 6× 6-oz Baby Pheasant Breasts

  23. 4 Tbsp Extra Virgin Olive Oil , divided

  24. 1 Tbsp Fresh Thyme , finely chopped

  25. 1 tsp Lemon Zest

  26. 1/2 tsp Salt

  27. 1/4 tsp White Pepper , freshly ground

  28. 18 slices Pancetta

  29. 12 Sprigs Fresh Watercress , for garnish

Instructions Jump to Ingredients ↑

  1. Crumble brioche into 1/4 inch pieces in a bowl along with any smaller pieces that will remain. Add pine nuts, chives, lemon zest, salt and pepper. Mix, then add olive oil. Mix well, using hands, until mixture holds together. Cover with plastic wrap; set aside.

  2. Raspberry Melba Sauce:

  3. Puree all ingredients, then strain to remove seeds; set aside.

  4. Savory Plum-Mango Salsa:

  5. Mix all ingredients; let sit to blend flavors.

  6. Remove skin from pheasant breasts. Using hands and a sharp boning knife cut a pocket into 1 side of each breast; set aside. Whisk together 2 tbsp of the olive oil, the thyme, lemon zest, salt and pepper in a small bowl. Rub marinade inside and outside breasts. Spoon about 2 tbsp stuffing mixture tightly into each pocket; close pocket. Ladle Raspberry Melba Sauce atop each breast and wrap 3 slices of pancetta around each breast to cover completely, securing with toothpicks. Heat remaining 2 tbsp olive oil in saute pan set over medium high heat; add pheasant and cook, turning until light brown on all sides. Place pan in oven on middle rack or place breasts on grill using indirect heat (directly over a drip pan.) Broil on medium-high, or grill; baste several times with Raspberry Melba Sauce. Cook for about 15 minutes or to internal temperature of 180 degrees. Remove from oven let rest 5-10 minutes.

  7. Assembly:

  8. Ladle some of Plum-Mango Salsa in center of serving plate. Cut each breast into 4 diagonal slices, leaving wing bone intact as 1 of the slices. Place slices on top of salsa in center of plate; spoon remaining plum mango-salsa around and garnish with watercress.


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