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By chef Scott McGlinchey and Amanda Meyer
From our 1998 Wollersheim Winery Open House

INGREDIENTS
6 pheasant breasts
1 cup flour
2 eggs
1 ounce milk
2 cups shelled pistachio nuts
4 oz. clarified butter
salt & pepper to taste

Sauce Craisen
6 oz. Wollersheim Domaine du Sac
2 oz. craisins
4 tablespoons butter
salt & pepper to taste

Rissoto
6 cups cooked wild rice
1 cup chicken stock
1/2 cup whipping cream
4 tablespoons + 4 tablespoons Wisconsin unsalted butter
2 oz. Pecorino cheese
6 tablespoons Craisins


PREPARATION
Risotto
In a large sauté pan, add wild rice and stock. Cook over high heat until almost dry. Add cream and continue cooking. As the rice absorbs the cream, swirl in butter, then cheese and craisins. Remove from heat.

Pheasant
1. First, open a bottle of Wollersheim Domaine du Sac. Soak craisens in 6 oz, wine, reserving the remainder of the bottle for inspirational and moral culinary support.
2. Toast pistachios on a 350° oven until lightly browned, checking and shaking the pan frequently to toast evenly. Grind fine.
3. Pound the breasts flat, then dredge in the flour that has been seasoned with salt and pepper. Beat together eggs and milk. Dip the breasts in the egg mixture and dredge in pistachios. Sauté over medium heat in clarified butter — 2 minutes for first side, 1 minute for the second. Remove from pan. Add raw butter for the craisin sauce and bring to a foamy, brown nutty stage.
4. Add wine and fruit. Remove from heat immediately. Season with salt and pepper.
Presentation
Make a bed of Risotto on each plate and top with a sauteéd pheasant breast. Lace sauce around rice. Open a second bottle of Wollersheim Domaine du Sac and enjoy!

SERVES SIX