Instructions
Scarpariello Pheasant
Step #2 - Gather all your ingredients. Washing your peppers.
Step #3 - Chop your onions
Step #4 - Dice up the bell pepper and jalapenos
Step #5 - Add a 1-2 tablespoons of olive oil to skillet and set heat to medium heat. Sprinkle some red pepper flakes in the oil.
Step #6 - Season pheasant with salt and pepper on both sides.
Step #7 - Place pheasant in hot skillet skin side down.
Step #8 - Allow to brown, then flip over. Don’t worry about cooking the meat all the way through. It’ll finish cooking when we braise in liquid at the end. We only want to develop the brown crust.
Step #9 - Remove from skillet with both sides are browned.
Step #10 - Add Sausage and allow to cook a few minutes
Step #11 - Add diced onion, bell peppers and Jalapenos, sprinkle with salt and pepper.
Step #12 - Cook until onions are translucent
Step #13 - Add in sliced pepperoncini and allow to cook another minute
Step #14 - Add Garlic and cook for another minute
Step #15 - Pour in ¼ to ½ cup of the pepperoncini brine. Using a spatula to scrap up the brown bits from the bottom of the skillet.
Step #16 - Allow to reduce a few minutes, then pour in white wine.
Step #17 - Allow wine to reduce a few minutes, then pour in pheasant stock
Step #18 - Allow stock to reach a simmer.
Step #19 - Add pheasant breast back to skillet, skin side up.
Step #20 - Allow to cook about 10 more minutes or until the pheasant reached about 155-160 degrees.
Step #21 - Remove from heat.
Garlic Mashed Potatoes
Step #23 - Fill stock pot with about 12 cups of water. Wash the potatoes.
Step #24 - Cut the potatoes into equal sizes pieces. I left the potato skins on, but they can be peeled if you prefer
Step #25 - Add cut potatoes to cold water. Smash about five garlic cloves and add to water.
Step #26 - Turn heat to high and allow to reach a boil
Step #27 - Once the potatoes are fork tender, you can turn the heat off and drain in colander.
Step #28 - Add cooked potatoes and garlic back to stock pot, add in a tablespoon of butter, fresh cracked black pepper and half the warm milk. Using a potato masher, start mashing the potatoes. Potatoes need lots of salt, be sure to add a little salt to them at a time, then mix to combine, then taste. Repeat until you get your desired taste. Add additional milk if needed to get the consistence you want.
Step #29 - Add mashed potatoes to a bowl and spoon in some of the broth, peppers, onion and sausage. Place the pheasant breast on top. Season with additional salt and pepper to your taste.
