📝 About This Recipe
This elegant dish captures the essence of the forest, pairing the lean, delicate game flavor of pheasant with the earthy, honeycomb texture of prized morel mushrooms. Rooted in the classic French hunting tradition, the recipe utilizes a velvety crème fraîche and cognac reduction to highlight the bird's natural sophistication. It is a celebratory meal that transforms wild ingredients into a masterpiece of rustic luxury.
🥗 Ingredients
The Pheasant
- 4 pieces Pheasant breasts (skin-on, brought to room temperature)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Unsalted butter (for searing)
- 1 tablespoon Grapeseed oil (high smoke point oil)
The Morel Sauce
- 8 ounces Fresh morel mushrooms (cleaned and halved lengthwise; or 1oz dried/reconstituted)
- 2 large Shallots (finely minced)
- 2 pieces Garlic cloves (thinly sliced)
- 1/4 cup Cognac or Brandy (good quality)
- 1/2 cup Dry white wine (such as Chardonnay or Sauvignon Blanc)
- 1 cup Pheasant or Chicken stock (reduced by half for intensity)
- 1/2 cup Crème fraîche (provides a signature tang)
- 3 sprigs Fresh thyme (leaves removed and chopped)
Finishing Touches
- 2 tablespoons Fresh chives (finely snipped)
- 1 teaspoon Lemon juice (to brighten the sauce)
- 1 tablespoon Cold butter (cubed, to emulsify the sauce)
👨🍳 Instructions
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1
Pat the pheasant breasts thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper. Let them sit for 10 minutes to allow the salt to penetrate.
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2
In a large stainless steel or cast-iron skillet, heat the grapeseed oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides and begins to turn golden.
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3
Place the pheasant breasts in the skillet skin-side down. Sear for 4-5 minutes without moving them to ensure the skin becomes crispy and deep golden brown.
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4
Flip the breasts and cook for another 3-4 minutes on the flesh side. The internal temperature should reach 150°F (65°C) for a juicy medium finish. Remove from the pan and rest on a warm plate loosely covered with foil.
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5
In the same skillet, lower the heat to medium. Add the morel mushrooms. Sauté for 5-6 minutes until they release their moisture and start to brown. If the pan is too dry, add a small knob of butter.
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6
Add the minced shallots and sliced garlic to the mushrooms. Sauté for 2 minutes until translucent and fragrant, being careful not to burn the garlic.
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7
Deglaze the pan with the Cognac. If using a gas stove, be prepared for a brief flame (flambé), or simply let it simmer and scrape the bottom of the pan to release the flavorful brown bits (fond).
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8
Pour in the white wine and increase the heat to medium-high. Let the liquid reduce by half, which should take about 3-4 minutes.
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9
Add the concentrated pheasant stock and chopped thyme. Simmer for 5 minutes until the sauce begins to thicken slightly.
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10
Whisk in the crème fraîche. Lower the heat to a gentle simmer and cook for 2-3 minutes until the sauce is velvety and coats the back of a spoon.
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11
Stir in the lemon juice and the cold cube of butter, whisking constantly to create a glossy emulsion. Season with additional salt and pepper to taste.
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12
Slice the rested pheasant breasts on a bias. Arrange them over a bed of the morel sauce, garnishing generously with fresh chives before serving immediately.
💡 Chef's Tips
Do not overcook the pheasant; because it is very lean, it can become dry quickly—aim for a slightly pink center. If using dried morels, soak them in warm water for 20 minutes, then strain the soaking liquid through a coffee filter and use it in place of some of the stock for extra depth. Always clean fresh morels carefully by swishing them in cold water to remove grit and insects hidden in the ridges, then dry them immediately. Use a heavy-bottomed pan for searing to ensure even heat distribution and a better crust on the skin.
🍽️ Serving Suggestions
Pair with a glass of aged Pinot Noir or a buttery Meursault to complement the earthy mushrooms. Serve alongside a silky parsnip purée or buttery mashed Yukon Gold potatoes. A side of honey-glazed roasted carrots or wilted lacinato kale adds a lovely seasonal touch. Crusty sourdough bread is essential for mopping up the remaining creamy morel sauce.