by NRA Blog Staff - Friday, April 14, 2017
If you’re looking for a recipe that is simple yet bursting with flavor, you’re taste buds will thank you for this week’s Friday Feast.
The Sporting Chef Scott Leysath crafted this new recipe that perfectly marries fish and pheasant like you’ve never experienced before.
Sautéed Pheasant Breast
with Dungeness Crab
4 to 6 pheasant breast fillets, skin on or off
Hi Mountain Poultry Rub
1 tablespoon olive oil
4 tablespoons butter
2 tablespoons freshly squeezed lemon juice
2 garlic cloves, minced
1/4 cup fresh basil leaves, chopped
1 cup cherry tomatoes, halved
Freshly grated Parmesan cheese
1 1/2 cups Dungeness crab
1. Season pheasant liberally with Hi Mountain Poultry Rub. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add pheasant and brown evenly on one side. Flip pheasant over and cook for 1 to 2 minutes.
2. Add remaining 2 tablespoons butter, lemon juice, garlic and basil. Cook until pheasant is just done. Add tomatoes and top with Parmesan. Place equal portions on plates and top with crab.
Let us know how this dish turned out for you at @NRABlog or in the comments below!
Recipe and photo courtesy/Scott Leysath