My stay in New Jersey has been a busy one. My brother Robert dropped by with a tailgate filled with pheasants. He had just been hunting and brought along two males and two females to be cleaned and eventually eaten.
My brother Robert or as I always call him “Wabert” (just like a little kid who can’t pronounce r’s would say) has hunted all his life and is a tough, rugged guy. Yet in my mind Wabert kind of always looks like this…cute younger brother.
So when I saw the pheasants I asked Wabert what I should do with them. He told me that before you eat the birds they must be cleaned. My brother doesn’t like plucking the feathers so he’s found a way to get to the breasts without all the fuss. So here is my younger brother Robert showing me how to clean a pheasant. Warning, if you get grossed out easily just skip to the recipes.
So now that I received a really great demo and a number of cleaned pheasant breasts the question was what to do with them. Since I had reassurances Wabert that the pheasant wasn’t gamey I thought of making a piccata with lemon and capers served with polenta with mushrooms and roasted broccoli: Simple, easy and delicious. Give it a try the next time someone brings you pheasants.
Pheasant Piccata with Lemon and Capers
- 4 freshly cleaned pheasant breast
- 1 lemon zested and juiced
- Splash of olive oil to sauté breasts
- 3 tbs of capers
- ½ cup white white
- Salt and pepper the pheasant breasts. Dredge them in flour to coat.
- Heat medium sauté pan when hot add olive oil. Place breasts in hot oil and sear on each side until cooked about 3 minutes on each side.
- Remove breasts from pan. Pour white wine and reduce, add lemon juice and zest, capers. Cook for about 3 minutes. Return pheasant breast to pan and swirl in sauce.