Fossil Farms Pan Roasted Pheasant Airline Breast with Butternut Squash Puree, Carrots + Radicchio
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Prep Time: 60 minutes
Yields: 4 portions
1 package Fossil Farms’ Pheasant Airline Breast
1 tbsp. olive oil
3 tbsp. butter, unsalted
8 oz. baby rainbow carrots, peeled
1 medium butternut squash, peeled, seeded, roasted al dente
1⁄2 head radicchio
1⁄4 cup chopped walnuts, roasted
1 tbsp. sherry or apple cider vinegar
Kosher salt, to taste
Ground black pepper, to taste
1 large sauté pan
1 medium sauté pan
1 blender or food processor
1 oven, preheated to 375°F
1 medium bowl
1 Season pheasant breasts with salt and pepper.
2 Preheat large sauté pan over medium high heat. Add oil to the pan once it’s warm to the touch.
3 Place pheasant breast skin side down and sear for 3-5 minutes.
4 Preheat medium sauté pan and add 1 tbsp. butter. Allow butter to melt until lightly golden brown.
5 Add carrots to pan and stir to evenly coat the carrots in butter. Continue cooking over medium heat for 3-5 minutes.
6 Add 1⁄2 cup water to carrots and place in preheated oven to roast until fork tender.
7 Once pheasant breast skin is browned, flip to meat side and place in 375°F oven. Continue to cook until internal temperature of 150°F is reached.
8 Place butternut squash into blender and add butter. Puree until smooth and season to taste with salt and pepper.
9 Roughly chop radicchio and toss with vinegar and walnuts. Season to taste.
To serve, spoon squash puree onto plate and place carrots and radicchio over puree. Slice pheasant breast and serve alongside vegetables. Top with pheasant pan drippings.