Jul 14 2026
Restaurants›Spoon and Stable›Pheasant Breast* Recipe

Pheasant Breast* Recipe

Inspired by Spoon and Stable
Time1h 30m
Serves4

mushroom stuffing, salsify, red wine sausage, crab apple, braised red cabbage (gf)

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Ingredients

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Pheasant Breast

Mushroom Stuffing

Salsify

Red Wine Sausage

Crab Apple

Braised Red Cabbage

Method

Preparation of Pheasant Breast

  1. 1

    Season the Pheasant

    Preheat the oven to 375°F (190°C). Season the pheasant breasts with salt and black pepper.

  2. 2

    Sear the Pheasant

    In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pheasant breasts and sear for about 3-4 minutes on each side until browned.

  3. 3

    Bake the Pheasant

    Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the internal temperature reaches 165°F (75°C).

Mushroom Stuffing

  1. 4

    Sauté the Vegetables

    In a large skillet, add a little olive oil and sauté the diced onion, celery, and minced garlic over medium heat until soft, about 5 minutes.

  2. 5

    Add Mushrooms

    Add the chopped mushrooms to the skillet and cook until they release their moisture and are slightly browned, about 7-10 minutes.

  3. 6

    Combine Stuffing Ingredients

    Stir in the bread crumbs, chicken stock, dried thyme, and chopped parsley. Mix well and cook until heated through. Set aside to cool slightly.

Salsify Preparation

  1. 7

    Cook the Salsify

    In a pot of boiling salted water, cook the salsify sticks until tender but firm, about 10 minutes. Drain and set aside.

  2. 8

    Sauté in Butter

    In a skillet, melt the butter and add the cooked salsify, sauté for about 5 minutes. Add lemon juice and salt, stirring to combine.

Red Wine Sausage

  1. 9

    Heat the Sausage

    In a skillet, sauté the sliced red wine sausage over medium heat until browned, about 5-7 minutes. Set aside.

Crab Apple Preparation

  1. 10

    Cook Crab Apples

    In a small saucepan, combine the quartered crab apples, sugar, and water. Bring to a boil, then reduce to a simmer and cook until the apples are tender, about 10-15 minutes.

Braised Red Cabbage

  1. 11

    Cook the Cabbage

    In a large pot, melt the butter over medium heat. Add the sliced red cabbage and sauté for 5 minutes.

  2. 12

    Add Vinegar and Sugar

    Stir in the apple cider vinegar, sugar, and salt. Cover and cook over low heat for about 45 minutes, stirring occasionally until the cabbage is tender.

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