Pheasant Breast with Elderberry & Mushroom Sauce | Wild Table

When I’m out hunting pheasant in the fall, I always scan the field edges and hedgerows for wild mushrooms to cook with my birds - wood ear, oyster mushrooms, or hen of the woods would all be great options. This dish makes great use of the pheasant breast and presents it in an elegant way (reserve the legs for a braise or other slow-cooked method).  By searing the breasts in a bit of duck fat over a high heat, wood fire you get both crispy skin and a smokey flavor. The woodsy mushrooms and tart elderberry sauce are a perfect complement to the tasty meat.

Helpful Tips

• Pat the pheasant breasts dry before salting and cooking, this ensures crispy skin.
• Pheasant should cooked through - but not overcooked or it will be dry.
• Pairs well with roasted fingerling potatoes.
• Consult an expert before consuming wild mushrooms. Only consume wild mushrooms when you are 100% sure of your identification.
• Never wash or soak mushrooms. Clean them with a toothbrush or scrape them with a knife.

Ingredients

• 2 pheasant breasts - skin on
• Kosher salt
• 1 tbsp duck fat
• 1 cup wild wood ear mushrooms 
• 1 large shallot, diced
• 1 tsp fresh sage, chopped
• 1 tsp fresh thyme, chopped
• 2 tbsp chives, chopped
• 1/2 cup elderberry (or autumn olive berry)
• 1/2 cup pheasant stock or dry white wine
• 1 tbsp butter
• Salt & pepper

Instructions

1. Pat dry and salt the breasts 1-3 hours before cooking
2. Chop mushrooms and herbs
3. Brown breasts in hot duck fat, skin side down, then turn, baste with fat while cooking
4. Remove to a serving plate and cover loosely with foil
5. Brown shallots and mushrooms, in fat left in the pan, remove to a bowl just before fully cooked
6. Add butter and elderberries, add a little water as needed
7. Add the chopped herbs and 1/2 of the chives, season with salt and pepper then add stock/wine and reduce by 1/3
8. Add mushrooms and shallots to combine
9. Serve over seared pheasant breast, garnish with remaining chives

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!