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Andrew Zimmern gets a little wild sharing a recipe for pan-roasted pheasant with apples and Calvados inspired by his new show, "Wild Game Kitchen." "This is a dish I love to entertain with because it feels special, but doesn't have a lot of ingredients," says Andrew. "What's also great is that you can make this with chicken or even Cornish game hens or pork chops, if pheasant isn't your thing." He often subs in chicken for regular weeknight meals with his family and likes pairing the dish with a simple wild rice pilaf or roasted sweet potatoes.
You can catch Andrew's show "Wild Game Kitchen" Monday nights on the Outdoor Channel.
For more recipes from Andrew, check out his Poached Chicken Chile and Wonton Soup and Shrimp Saganaki.
Ingredients
- 4 tablespoons (½ stick) unsalted butter, plus more, if needed
- 2 pheasants, cut into dark and light quarters and backbone removed
- Salt and pepper
- 5 shallots, finely chopped
- 1 cup apple cider
- 1 cup chicken broth
- ½ cup Calvados or Applejack (French or American apple "brandy")
- 1/3 cup apple cider vinegar
- 2 Granny Smith apples, peeled, cored and diced
- 1/3 cup heavy cream
- ½ cup dried currants
Yield
Serves: 4 to 6
Preparation
In a large deep skillet, melt the butter over medium heat. Season the pheasant pieces with salt and pepper and add half of them to the skillet. Cook over moderately high heat, turning, until browned all over, about 8 minutes; transfer to a plate. Repeat with the remaining pieces, adding more butter, if needed.
When finished, add the shallots to the skillet and cook over moderate heat until softened, about 3 minutes.
Add the cider, broth, Calvados and vinegar, as well as the dark quarters, and simmer over moderately high heat, scraping up any browned bits from the bottom, until slightly reduced, about 5 minutes.
Add the apples and heavy cream and bring to a simmer. Return the breasts to the skillet and simmer over low heat for about 10 to 12 minutes. Transfer the bird pieces to a platter.
Add the currants to the skillet and season the sauce with salt and pepper. Spoon the sauce over the pheasant and serve.