Cookin with
                             the wildCheff

Pheasant francaise (Serves 2-4)
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Wild Cheff Ff Gan09


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Wild Cheff Ff Gan09

  1. 1. Cookin with the wildCheff wildCheff Pheasant francaise (Serves 2-4) Heat the oil over medium-high flame in a large sauté pan. Ingredients 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) Sauce Ingredients Ingredients 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) wildCheff 1Co f heavy cream Recipes 1 1/2 C of cold unsalted butter, cut into small cubes. Tuscan Upland Game Blend is a blend of fresh Salt to taste Directions 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 Sauce Directions sauté pan. 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 the breadcrumbs. 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 pepper, and keep warm. Add drained mandarin oranges to veggies. or by phone 1-978-388-8868 sauce and serve immediately over walleye fillets. Ask the wildCheff Have a question about cooking game??? Send us your question and if the WildCheff picks your entry, we will post the WildCheff’s answer to your question and you will receive a free WildCheff Spice Blend. Send your questions to