BLACKENED PHEASANT WITH A SUN DRIED TOMATO, CRABMEAT, BASIL CREAM SAUCE
2-4 Pheasant Breasts (pounded)
Joe’s Wild Side Blacken Seasoning
¼ lb of Lump Crabmeat
1 Cup of Sun Dried Tomatoes (rehydrated)
1 Cup of Heavy Whipping Cream
1 Stick of Butter
Fresh Grated Parmesan Cheese
Dredge the pheasant breasts in a mixture of vegetable oil and Joe’s Wild Side Blacken Seasoning and set aside. In a small sauce pan, melt one stick of butter. When melted, add 1oz. of white wine, 1 cup of heavy cream, ½ to one cup of fresh grated Parmesan cheese and 1 cup of chopped, rehydrated Sun dried tomatoes. Turn heat to low and stir constantly to blend cheese and cream. Add more wine and or cheese to your achieve desired consistency. Place on very low heat and stir every few minutes while blackening the pheasant breasts.
Put a cast iron skillet on high heat for five minutes. Place pheasant breasts in the skillet and cook 3-4 minutes on each side. Unlike chicken, pheasant can be eaten a little pink. When finished, place on a plate and cover lightly with the Sun dried Tomato, Crabmeat Cream Sauce.