Bronzed Cajun Cream Pheasant Breast
A flavorful pheasant breast dish coated with Cajun spices, then pan-seared and served with a rich, spicy sauce featuring vanilla ice cream, horseradish, and currant jelly.
Ingredients
Instructions
- Remove the skin from each pheasant breast.
- Rub the breasts with Cajun seasoning on both sides.
- Sprinkle with olive oil and place in a plastic bag to marinate for at least one hour.
Tips & Substitutions
For a richer flavor, consider using smoked paprika in place of some or all of the Cajun spice. If you don't have horseradish, a bit of wasabi can provide a similar kick. Marinating for longer than an hour is beneficial, but avoid marinating overnight as it may overpower the pheasant's natural flavor.
Serving Suggestions
Serve the pheasant breast drizzled with a sauce made from currant jelly and horseradish for a sweet and spicy contrast. This dish pairs beautifully with creamy mashed potatoes or a fresh green salad. For a delightful dessert finish, consider serving alongside Grand Marnier Cheese Cake to enhance the meal.
Storage & Reheating
Leftover bronzed Cajun cream pheasant breast can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the pheasant in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through to maintain its moisture and avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Bronzed Cajun Cream Pheasant Breast contains roughly 62 calories, with 1g protein, 14g carbohydrates, and 1g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2521mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of pheasant?
Yes, chicken can be substituted for pheasant in this recipe. However, adjust the cooking time as chicken breasts may require less time to cook through. Ensure the internal temperature reaches 165°F (74°C) for safety.
What should I serve with this dish?
This dish pairs well with sides like roasted vegetables, rice pilaf, or a crisp salad. For a complete meal, you might also serve a light dessert such as a fruit tart or a slice of 'Old Black Joe' Chocolate Cake.
How do I know when the pheasant is done cooking?
The pheasant is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Using a meat thermometer is the best way to ensure it's cooked properly without drying it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).