Updated: Feb 17
Pan Seared Pheasant with Barbara's Kitchen Spicy Peach Jalapeno Jam
4 skinless pheasant breasts
2 tsp. dried rosemary, crushed in a mortar
2 tsp. of fresh Thyme
1 Red onion, sliced
Salt and pepper
Season the pheasant breasts with the spices and herbs.
Heat oil in a Dutch Oven skillet pan. Sauté onions until translucent. Remove and set aside.
Place the pheasant in the pan, leaving space in between. Sear the breast quickly until golden brown and flip once a crust has developed. This should take only a minute or two.
Add onions and top the pheasant breasts with Barbara’s Kitchen Spicy Peach Jalapeno Jam and heat through for about 2 minutes.
Remove from heat. You can add more of the jam to your taste.
Serve the pan-roasted pheasant breast with your choice of roasted vegetables and rice.
This recipe works with any Game Birds.