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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. whole coriander
1 tsp. soybean oil
2 Tbsp. Italian parsley, chopped
Brussels Sprouts:
4 brussels sprouts, trimmed, halved or quartered, depending on size
3 Tbsp. soybean oil
to taste, salt and pepper

Candied Beets:
1 baby golden beet
1 baby red beet
3 Tbsp. sugar, divided
2 Tbsp. champagne vinegar
as needed, water
2 Tbsp. butter, melted

Pheasant Breast:
3 Tbsp. soybean oil
2 packaged pheasant breasts, drained, patted dry
2 Tbsp. butter
½ can beer

For carrot-beer emulsion: In small saucepan, add carrots, beer, coriander, salt and pepper. Add enough water to cover carrots by about 1”. Cover pan and boil until fork-tender. Remove pan from heat and strain, reserving the liquid. In a blender, add carrots, butter and enough of the reserved liquid to blend into a thick puree; set aside.

For barley: To the remaining carrot liquid, add enough water to measure 1 cup. Add to medium saucepan and bring to a boil. Add barley and a pinch of salt. Reduce heat, cover and simmer for 12 minutes or until tender and fluffy. Drain any remaining liquid. Add oil and parsley; mix. Keep warm.

For brussels sprouts: In a small bowl, add all ingredients; toss together. Place mixture in a roasting pan and roast at 375°F for 15 to 20 minutes, or until crispy but still tender in the center.

For candied beets: In a small saucepan, add baby beets, 11⁄2 Tbsp. sugar, vinegar and enough water to cover by 1”. Simmer for 30-40 minutes, or until tender. Drain, let cool and peel. Add beets to a sheet pan lined with silicone mat. Lightly brush with butter and dust with remaining sugar. Place into 375°F oven for 3 to 5 minutes until sugar caramelizes.

For pheasant: In a hot skillet, add oil. Add pheasant breasts, skin-side down, and reduce heat to medium-high. Cook for 3 minutes. Add butter, flip the breasts over and add beer. Cook to internal temperature of 150°F. Remove from heat and let rest for 3 to 5 minutes before slicing.

On two dinner plates, divide food evenly. Drizzle with emulsion and serve immediately.

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