As with all of the recipes I lean on, I love the fact that you can use any game bird for this recipe. Ptarmigan, pheasant, and grouse all lend themselves to this recipe. It’s quick, easy, and light.
Serve with a side of risotto or quinoa. Quinoa gives you a higher protein index. A side of seasonal vegetables roasted with lemon pepper and sea salt makes a perfect meal. Wine? Yes! A light Reisling pairs well as the sweetness lends itself to the citrus of the piccata.
Are you ready to give this a go? Let us know what you think!
Ingredients:
- 2 pheasant breasts (or any gamebird!), diced
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 thinly sliced fresh lemon
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Instructions
- Season pheasant with salt and pepper. Dredge pheasant in flour and shake off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of pheasant and cook for 3 minutes. When it's browned, flip and cook the other side for 3 minutes. Remove and transfer to plate.
- Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil. When butter and oil start to sizzle, add the other 2 pieces of pheasant and brown both sides in the same manner. Remove pan from heat and add pheasant to the plate.
- Into the pan add the lemon juice, lemon slices, stock, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the pheasant to the pan and simmer for 5 minutes.
- Transfer pheasant to platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour sauce over pheasant and garnish with parsley.