Pheasant and Pesto Sandwich

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Written by Jenny and Rick Wheatley Visit : Visit authors website

Prep Time: 15 min - Cook Time: 20 min

Ingredients

4 Pheasant breasts (from 2 pheasants)

freshly cracked pepper, to taste

Arugula

Fresh mozzarella cheese, sliced

Sliced tomatoes

Ciabatta sandwich bread

4 tbsp unsalted butter, softened

1 tbsp olive oil

Balsamic vinegar

Brine

4 cup(s) Water

1/4 cup(s) brown sugar

1/4 cup(s) kosher salt

1 tsp whole peppercorns

2 clove(s) garlic, chopped

4 sage leaves, chopped (dried leaves are OK)

2 tsp juniper berries, crushed

Pesto

1 cup(s) fresh basil leaves, packed

1 cup(s) fresh kale leaves, ribs removed and ripped into smaller piec

3 clove(s) garlic, chopped

1/3 cup(s) walnuts

1/2 cup(s) freshly grated Parmigiano-Reggiano cheese

1/2 cup(s) extra virgin olive oil

salt and pepper, to taste

Instructions

Step #1 - In a saucepan, combine brine ingredients and heat it just enough so sugar and salt dissolve. When cooled completely, submerge pheasant breasts into the brine and refrigerate for 1 hour.

Step #2 - When ready to cook, remove pheasant from the brine and pat dry with paper towels. Then lay them between two sheets of plastic wrap and lightly pound with a mallet to get breasts even in thickness.

Step #3 - In a skillet over medium-high heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Sprinkle cracked pepper on both sides of breasts and then brown until cooked through, about 3-4 minutes on each side. Do not overcrowd the pan, and do not overcook the pheasant. Keep warm.

Step #4 - To make the pesto, combine basil, kale and walnuts in a food processor. Pulse a few times and then add garlic and parmesan cheese. Scrape down ingredients, and then pulse a few more times. Next, with the food processor running, add olive oil in a steady stream and blend until smooth. Or, add olive oil in increments and pulse in between if your food professor doesnt have an opening. Season to taste.

Step #5 - Spread remaining butter onto the bread and toast until goldenâ€”use more butter as desired. (Toast bread in a toaster at home, or if in the field, wipe out the skillet you used to cook the pheasant and toast the bread right in the pan.) Spread pesto onto both sides of toasted bread. Assemble sandwiches with arugula, mozzarella cheese slices, tomato slices, a splash of balsamic vinegar, and cooked pheasant. Finish with a sprinkle of salt. Serve warm.