Recipes
Pan-Seared Pheasant with Barley, Roasted Brussels Sprouts, Candied Beets and Beer-Carrot Emulsion

Pan-Seared Pheasant with Barley, Roasted Brussels Sprouts, Candied Beets and Beer-Carrot Emulsion

From: Chef Andrew Newberg, Sbrocco, Des Moines, IA.  Yield: 2 servings.

Carrot-Beer Emulsion:
2 carrots, peeled, chopped into 1⁄2” pieces
1 can light beer
1 tsp. coriander
to taste, salt and pepper
to cover, water
3 Tbsp. butter

Barley:
remaining liquid from above mixture
to taste, salt
½ cup barley
1 Tbsp. w

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