Pheasant francaise (Serves 2-4)
Heat the oil over medium-high flame in a large sauté pan.
Dredge both sides of the pheasant cutlets in the flour, and
then dip them in the egg wash to coat completely, letting the
4 skinless, boneless, pheasant breasts
excess egg drip off. When the oil is nice and hot, add the
WildCheff Lemon/Pepper Blend the wildCheff
cutlets and sauté for 2 minutes on each side until golden,
4 large eggs
turning once. (Reduce heat to medium if it appears they
3T of water As a nationally recognized authority on wild
are cooking too fast – individual stoves differ) Remove the
1/4 C of extra-virgin olive oil game cooking, New England’s WildCheff, Denny
pheasant cutlets, place on a large platter, and loosely cover
1/2 lemon, with rind, cut in thin rounds Corriveau, has been educating and inspiring
with foil to keep warm.
1/2 C of dry white wine, such as Pinot Grigio game enthusiasts for over 25 years. Corriveau
Place the lemon slices into the pan and cook for 1 to
1C of organic chicken broth established the WildCheff Cooking Academy
2 minutes, until fragrant. Add the wine, broth, and lemon
1/2 lemon, juiced in 1995 and continues to educate eager
juice; simmer for 3-5 minutes to reduce the sauce slightly.
2T of unsalted butter students and audiences. Whether you are an
Roll the butter in some flour and add it to the skillet, this will
1/4 C of chopped flat-leaf parsley experienced hunter, game enthusiast or novice
thicken the sauce. Stir to incorporate and dissolve the flour.
Organic all-purpose white flour for dredging who is exploring the benefits of eating healthy
Reduce the heat to medium-low and return the pheasant wild game, the WildCheff’s recipes will help
cutlets to the pan, to include any juices; place the lemon
Directions teach and enthuse you on the versatility and
slices on top of the cutlets. Simmer gently for 1-2 minutes to potential of sumptuous wild game.
heat the pheasant through. Remove cutlets from sauté pan
Put the individual pheasant breasts side by side on a
and place on platter in domino fashion, slightly overlapping
cutting board and lay a piece of plastic wrap over them.
each cutlet. Pour pan sauce over cutlets and garnish with
Pound the breasts with a meat mallet, until they resemble
chopped parsley before serving. Serve with seasonal
a cutlet. Season both sides of breasts with desired amount
veggies and wild rice.
of WildCheff Lemon/Pepper Blend.
Put some flour in a plate or wide bowl. In another wide
bowl, beat the eggs with 3 tablespoons of water to make
an egg wash.
walleye fillets in a Citrus/Ginger
Buerre Blanc Sauce (Serves 2-4)
1C of Riesling wine
4 Walleye boneless fillets
2T of fresh-squeezed lemon juice
1C of organic all-purpose white flour
2 Shallots, minced
2-3 T of WildCheff Seafood Blend
1 Small can of Mandarin oranges, drained
2 eggs, beaten and seasoned with ½ tsp
2T of WildCheff Ginger/Citrus Blend
of WildCheff Lemon/Pepper Blend Spice Blend
1C of fresh orange juice
1½C of breadcrumbs description for
1/4 C of fresh lime Juice
Light olive oil (enough to coat a this month’s
3T of granulated sugar
large sauté pan approx. ¼ inch)
1Co f heavy cream
1 1/2 C of cold unsalted butter, cut into small cubes.
Tuscan Upland Game Blend is a blend of fresh
Salt to taste
rosemary, lemon peel, scallion, red pepper, toasted
White Pepper to taste (a little goes a long way)
sesame and other herbs and spices.
Heat olive oil over medium high heat in large skillet/
Ginger/Citrus Blend combines the warm pungent
flavor of ginger and the tart bright taste of citrus
In a shallow bowl, combine flour with Seafood Blend.
notes from orange and lemon combine for a
In a saucepan, combine the Riesling, lemon juice, shallots,
Place the breadcrumbs in another shallow bowl. Finally,
delicious taste experience.
and Ginger/Citrus Blend. Reduce until approximately 4-5
the beaten eggs in a third shallow bowl. Dredge the
tablespoons of liquid remains. Add the heavy cream and Sagebrush Outdoorsmen’s Blend is an earthy
fillets in the flour mixture first, then the eggs and finally
gently reduce by half. blend of sage, garlic, thyme and other natural herbs
Meanwhile, in a separate saucepan, reduce the sugar, and spices. It is extremely versatile and can be used
Depending on size of your skillet, place 2 to 4 fillets in
orange juice, and limejuice together until thick and syrupy. to season all types of game, as well as pork, roasted
the hot oil and fry each side for about 3 minutes, or until
Stir into the reduced cream mixture. chicken and turkey. One smell and it will remind you of
the crust is golden and the fish is flaky.
Using a blender, puree the sauce while slowly adding Thanksgiving!
Drain excess oil on paper towels.
the butter a few cubes at a time until all of the butter is
Serve by placing walleye fillet on plate and pouring
incorporated. Season to taste with kosher salt and white
sauce over fish. Great with potato gratin and seasonal To Order Go To wildcheff.com
pepper, and keep warm. Add drained mandarin oranges to
veggies. or by phone 1-978-388-8868
sauce and serve immediately over walleye fillets.
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