Recently I was looking for something a little different and came across some pheasant breasts. Immediately I was looking around the store for things I could pair with them to make a gorgeous meal. It’s always been important to me that whatever I cook is healthy, typically it won’t contain wheat or grains but it must taste great. Pheasant is very low in fat, so it can dry out quickly, be sure to check out the tips for cooking below.
A perfectly Paleo pheasant recipe!
- 2 Pheasant breasts
- Fresh or canned Chestnuts (an alternative could be pinenuts or pecans)
- 1 Shallot
- 2-3 cloves of Garlic
- Deep green cabbage (alternatives are spinach or greens)
- Red Palm oil
- Massage the Pheasant breast with a small amount of oil. Set aside.
- Finely chop the garlic and shallot.
- Roughly cut the cabbage. Wash and set aside.
- Drain the chestnuts and roughly chop, no need to be fancy here, keep it rustic.
- Heat a griddle pan so it’s hot.
- Place the garlic and shallot in the pan and sauté with a small drizzle of oil until brown, careful not to burn these. Keep them moving if and turn down the heat if they are going that way.
- Add the chestnuts to the pan. After just a few minutes remove from the heat and set aside in a bowl.
- Flash cook the cabbage in the pan, use a little oil or a splash of water to keep it's lovely green colour.
- Add the cabbage to the chestnut mixture and keep warm.
- Place the Pheasant breasts in the pan.
- Cook evenly either side.
- As soon as the pheasant is cooked, rest for a minute or two.
- Prepare your plate with a generous handful of the cabbage, chestnut roughage.
- Slice the pheasant at a slight angle and place on the cabbage.
- Serve immediately.
Is Pheasant Paleo?
I’m pretty sure I read something about a recipe being first documented in the 14th century so there you have it. It’s been something us humans have eaten for centuries.
How to cook Pheasant
Don’t worry if you’ve never cooked pheasant before, it’s really nothing to stress about. :). Pheasant is best eaten in from the autumn and winter, but right into early spring.
Pheasant can be cooked in a variety of ways, including simply grilling or roasting in a medium to hot oven. If oven cooking be sure to wrap it in bacon so it doesn’t dry out, and don’t cook above 150 C or 300 F. If you have the equipment and can probe the pheasant, it should be around 70 C, 160 F inside. It’s important that you don’t serve it pink like you would duck. It must be cooked through like a chicken breast. If you feel it’s getting too dry, simply squeeze over the juice of half an orange, or add some red wine to the pan. Red currants compliment pheasant so you could create a quick redcurrant and red wine jus to serve with it:
This was a “good batch”! (as I’ve been known to announce, after my first bite.)