. Herb Crusted Pheasant with Cranberry Orange Butter
4 – Pheasant breasts ½” thick
Seasoned flour (Cajun seasoning like Tony Chacherie’s)
3-4 eggs whisked together in a bowl
Herb Bread Crumb Mix
Cranberry Orange Butter
Dredge the pheasant first in seasoned flour, then in the eggs and finally press into the herb bread crumbs.
Over Medium heat in a cast iron skillet, brown the pheasant on both sides in olive oil & butter. Remove from heat. Place the skillet in 350 degree oven for 5-7 minutes until done. Place a dollop of the cranberry-orange butter on each piece and return to oven for a few minutes until the butter is just starting to melt. Serve immediately.
Herb Bread Crum Mix
3 cups dried croutons – ground fine
1 Tablespoon each basil, oregano, tarragon and parsley
2 Tablespoons brown sugar (or to taste)
Pinch of Cajun seasoning
Cranberry-Orange Butter (makes a lot!)
One pound softened butter
½ cup whole berry cranberry sauce
½ cup Mandarin orange segments with juice (small can)
1-2 Tablespoon Brown Sugar
½ teaspoon ground ginger (optional)
Combine all ingredients until blended to your liking – puree or chunky – your choice.
Refrigerate until butter is firm again.