In keeping with our post-Pheasant Fest dinner theme this week, my wife and I replicated Georgia Pellegrini’s stuffed pheasant recipe in our humble kitchen. I found it interesting that both Georgia andHank Shaw employed a meat mallet in both their Fest pheasant recipes, which happens to be a tool I’d never used prior to Monday night. In the end, we found the pounded pheasant meat to be very tender and juicy.
I believe you’ll find this recipe to be tasty, easy and a healthy preparation for any rooster meat you’ve still got in the freezer.
Stuffed Pheasant Breast Ingredients
4 pheasant breasts, deboned
10 tablespoons butter
4 tablespoons finely diced shallots
4 celery stalks, peeled of outer strings and finely diced
1 cup white wine
8 tablespoons finely chopped walnuts
4 tablespoons dried currants
4 cloves garlic, diced
4 tablespoons bread crumbs
8 tablespoons chopped fresh flat-parsley leaves
2 tablespoons fresh thyme
Salt and pepper
1. Preheat the oven to 350°F. Meanwhile, melt 6 tablespoons of the butter in a sauté pan and sweat the shallots and celery over low heat, until translucent.
2. Add the white wine and reduce by half.
3. In a small bowl, combine the walnuts, currants, garlic, bread crumbs, parsley,
4. Once the wine is reduced by half, stir the bread crumb mixture and cook until
it thickens and forms a paste. Season with salt and pepper to taste and set
5. Pound the pheasant breasts between two shetts of plastic wrap until thin.
6. Lay on a baking dish and distribute a lump of stuffing onto the breast meat and wrap the meat around the stuffing and tie to secure.
7. Add 4 tablespoons of butter to the baking dish and place in the oven to bake for 12 to 15 minutes, basting the top of the quail with
butter three times during the process.
8. Remove from the oven, and remove the twine and serve immediately.
For more wild game recipes from Georgia, please visit www.GeorgiaPellegrini.com
The Pointer is written by Bob St.Pierre, Pheasants Forever & Quail Forever’s Vice President of Marketing. Follow Bob on Twitter @BobStPierre.