This elegant dish pairs the rich, lean meat of pheasant with a sweet-tart blackberry balsamic reduction, creating a beautifully balanced flavor profile.
Ingredients:
For the Pheasant:
- 4 pheasant breasts
- 2 tbsp garlic olive oil or butter olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme
For the Blackberry Balsamic Reduction:
- ½ cup blackberry balsamic vinegar
- ¼ cup fresh blackberries (or frozen, thawed)
- 1 tbsp honey or maple syrup
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tbsp unsalted butter (or olive oil for dairy-free)
Instructions:
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Prepare the Pheasant:
- Pat the pheasant breasts dry and season with salt, pepper, smoked paprika, and thyme.
- Heat garlic olive oil in a skillet over medium-high heat.
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Sear the Pheasant:
- Place the breasts in the pan and sear for 3-4 minutes per side, or until golden brown and cooked through (internal temp of 160°F, resting will bring it to 165°F).
- Remove from the pan and let rest for 5 minutes.
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Make the Blackberry Balsamic Reduction:
- In the same pan, add minced shallots and garlic. Sauté for 1 minute until fragrant.
- Add blackberry balsamic vinegar, fresh blackberries, and honey/maple syrup.
- Simmer for 5-7 minutes, mashing the berries slightly until the sauce thickens.
- Whisk in butter or olive oil for a smooth finish.
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Serve:
- Slice the pheasant and drizzle the blackberry balsamic reduction over the top.
Side Dish of Wild Rice Pilaf with Pomegranate Balsamic & Herbs
This rice dish is nutty, aromatic, and slightly tart, perfectly balancing the rich pheasant and sweet blackberry balsamic reduction.
Ingredients:
- 1 cup wild rice (or a wild rice blend)
- 2 ¼ cups vegetable or chicken broth
- 1 tbsp Tuscan herb olive oil
- ½ cup diced shallots
- 1 clove garlic, minced
- ¼ cup chopped pecans or walnuts (optional, for crunch)
- ¼ cup dried cranberries or pomegranate seeds
- 1 tbsp pomegranate balsamic vinegar
- 2 tbsp fresh parsley, chopped
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions:
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Cook the Rice:
- Rinse the wild rice under cold water.
- In a pot, bring the broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes (or according to package instructions).
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Sauté Aromatics:
- While the rice is cooking, heat Tuscan herb olive oil in a pan over medium heat.
- Sauté shallots and garlic until softened (about 3 minutes).
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Combine Ingredients:
- Once the rice is cooked, fluff with a fork and stir in the sautéed shallots and garlic.
- Mix in pecans/walnuts, dried cranberries/pomegranate seeds, pomegranate balsamic vinegar, fresh parsley, salt, and pepper.
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Serve Warm:
- This dish pairs beautifully with the pheasant and adds a pop of flavor to the plate!
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Other Side Dishes to Complement the Pheasant
1. Roasted Sweet Potatoes with Herb de Provence Olive Oil
Sweet potatoes bring warmth and earthiness to balance the tangy balsamic reduction.
- Cube sweet potatoes, toss with Herb de Provence olive oil, sea salt, and black pepper.
- Roast at 400°F for 25 minutes, tossing halfway.
2. Sautéed Green Beans with Garlic & Toasted Almonds
A fresh, crispy side to contrast the rich pheasant.
- Sauté green beans in garlic olive oil for 4-5 minutes.
- Add toasted almonds and finish with a squeeze of lemon.
3. Wild Rice with Pomegranate Balsamic & Fresh Herbs
Nutty and slightly tart, this dish pairs beautifully with the blackberry reduction.
- Cook wild rice and toss with pomegranate balsamic, parsley, and Tuscan herb olive oil.
4. Roasted Brussels Sprouts with Cranberry Orange Balsamic
The slight bitterness of Brussels sprouts is balanced by a bright balsamic glaze.
- Toss halved Brussels sprouts with Persian lime olive oil and roast at 400°F for 20 minutes.
- Drizzle with cranberry orange balsamic and roast for 5 more minutes.