Indulge in a culinary adventure with our exquisite recipe for Sautéed Pheasant with Clementine Sauce! This French-inspired dish promises to elevate your dining experience, transforming simple ingredients into a gourmet masterpiece. Imagine tender pheasant breasts perfectly seared and drizzled with a luscious, citrusy sauce that dances on your palate. Whether you're planning a romantic dinner or a special gathering, this dish is sure to impress. Ready to impress your guests and tantalize your taste buds? Let’s dive into the details of this delightful recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 pheasant breasts
- 1 cup clementine juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove pheasant breasts from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat pheasant breasts dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of pheasant breasts generously with salt and freshly ground black pepper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers and begins to show slight rippling.
- Carefully place pheasant breasts into the hot skillet, laying them away from you to prevent oil splatter.
- Sear pheasant breasts for approximately 4-5 minutes on each side until golden brown and internal temperature reaches 155°F (medium-rare).
- Remove pheasant breasts from skillet and let rest on a warm plate, tented with aluminum foil to retain heat.
- In the same skillet, deglaze with clementine juice, scraping up any browned bits from the bottom of the pan.
- Add honey to the clementine juice and reduce heat, simmering until sauce thickens and becomes slightly syrupy, about 3-4 minutes.
- Taste sauce and adjust seasoning with additional salt or pepper if needed.
- Slice pheasant breasts against the grain and drizzle with the clementine sauce before serving.
Tips
- Bring to Room Temperature: For optimal results, remove the pheasant breasts from the refrigerator 30 minutes before cooking. This allows them to reach room temperature, ensuring even cooking throughout.
- Dry for a Perfect Sear: Pat the pheasant breasts dry with paper towels before seasoning. This step is crucial for achieving that coveted golden-brown sear.
- Season Generously: Don’t skimp on the salt and freshly ground black pepper! Generously season both sides of the pheasant breasts to enhance their natural flavor.
- Heat the Oil Properly: Make sure your olive oil is hot enough before adding the pheasant. Look for a shimmering surface and slight rippling to indicate it’s ready for searing.
- Sear with Care: When placing the pheasant in the skillet, lay them away from you to avoid any hot oil splatter, which can be quite dangerous.
- Check Internal Temperature: Use a meat thermometer to ensure the pheasant reaches an internal temperature of 155°F for medium-rare perfection.
- Rest Before Slicing: After cooking, let the pheasant rest on a warm plate, tented with aluminum foil. This keeps it warm and allows the juices to redistribute for a juicier bite.
- Deglaze for Flavor: When making the clementine sauce, don’t forget to scrape up those delicious browned bits from the skillet. They add depth and flavor to your sauce.
- Adjust Sauce Seasoning: Always taste your sauce before serving. Adjust with additional salt or pepper as needed to balance the flavors perfectly.
- Slice Against the Grain: For the most tender bites, slice the pheasant breasts against the grain before drizzling with the clementine sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 30g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 90mg
