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Pheasant Over a Pear Reduction - shallots

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shallots bacon Poultry parsley thyme nutmeg cinnamon salt ground black pepper olive oil butter Drillard ground white pepper thyme olive oil butter salt lemon
Viewed: 31 - Published at: 2 years ago

Ingredients

  • 2 whole Large Shallots
  • 3 whole Ripe Pears, Cored And Thickly Sliced
  • 2 slices Bacon
  • 10 ounces, weight Ground Pheasant, Or Other Poultry
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Dried Thyme
  • 1 pinch Nutmeg
  • 1 pinch Cinnamon
  • 2 pinches Salt
  • 1/2 teaspoons Ground Black Pepper
  • 5 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1/4 cups Pear Liqueur Such As Drillard
  • 1/4 cups Half-and-half
  • 1 pinch Ground White Pepper
  • 1/2 teaspoons Dried Thyme
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 pinch Salt
  • 1/2 whole Lemon, Juiced, Just Use A Squeeze Or Two

Method

  • Youll need two saute pans one for the pear reduction, and the other to fry the pheasant/poultry cakes.
  • Peel and slice the shallots and set aside.
  • Prep the pears.
  • In a food processor, finely mince the bacon and mix it into the ground pheasant.
  • This recipe would also work with ground chicken, turkey and even pork or veal.
  • To this mixture, add the dried parsley, thyme, nutmeg, cinnamon, a pinch of salt and ground black pepper.
  • Shape the mixture into small patties a couple ounces each.
  • Adding the 5 Tablespoons of olive oil and 2 Tablespoons butter to one of the warmed saute pans (over medium heat), begin to saute the sliced shallots until just wilted.
  • Add the pears, continuing to saute until they begin to soften.
  • Add the pear liqueur, and continue to cook for another minute or two, reduce the heat to low and add the half n half, white pepper, thyme and a pinch of salt.
  • Stir gently to combine.
  • Reduce heat to lowest setting and cover.
  • In a warm saute pan over medium heat, add 2 tablespoons each of olive oil and butter.
  • When oil is hot, lay in the pheasant patties.
  • Fry until golden brown on both sides about 3 to 4 minutes per side.
  • A squeeze of lemon will brighten the flavor.
  • On warmed plates, spoon a generous helping of the pear reduction, then gently lay the pheasant patties on top.
  • Ive topped the pheasant patties with some Alehouse Confit from Edible R+Ds line of Culinary Preserves, and a couple of cornichon pickles.
  • Serve.

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