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Episodes

Season 1 Episode 7

Pheasant

Season 1 Episode 7

Sauteed Pheasant with Apple Gravy and Corn Pudding

Chef Andrew Zimmern cooks a comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding cooked right in the coals.


Serves: 6


Sauteed Pheasant with Apple Gravy and Corn Pudding

Print Recipe

Corn Pudding

  • 5 eggs
  • 1 cup buttermilk
  • 1/3 cup melted butter
  • 1 14-oz can creamed corn
  • 1 1/2 cups corn kernels (from about 2 ears)
  • 1/3 cup brown sugar
  • 1/4 cup cornstarch
  • 1 cup corn flour
  • 1 tablespoon vegetable oil

Pheasant

  • 3 tablespoons butter
  • 2 pheasants, cleaned and cut into quarters, roughly 4 pounds
  • 3 shallots, minced
  • 1/2 cup apple cider vinegar
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 tablespoon brown sugar
  • 1/4 cup coarsely chopped fresh tarragon
  • 1/3 cup dried Zante currants
  • 1/2 cup heavy cream

Directions

  1. First, start the corn pudding. In a large mixing bowl, whisk together the eggs, buttermilk, melted butter, creamed corn, corn kernels and brown sugar. In a separate bowl combine the corn flour and corn starch. Stir the dry ingredients into the wet ones.

    Sauteed Pheasant with Apple Gravy and Corn Pudding
  2. Grease a large dutch oven with vegetable oil. Pour in the batter and set over low coals, piling coals on top of the lid as well. Cook for 35-40 minutes. Check your pudding, it may need another 5-10 minutes depending on your heat and the temperature outdoors. Alternately you can cook this in a greased casserole pan uncovered for 50-60 minutes at 375 degrees in your oven.

    Sauteed Pheasant with Apple Gravy and Corn Pudding


    Sauteed Pheasant with Apple Gravy and Corn Pudding
  3. Meanwhile, preheat a large skillet, suitable to hold all the pheasant quarters in one layer, over medium-high direct heat coals.

    Sauteed Pheasant with Apple Gravy and Corn Pudding
  4. Add the butter, swirl, and when melted and foaming, add the pheasant pieces skin side down. Season the pheasant liberally with sea salt. Cook until well browned, about 10 minutes.
  5. Add the shallots, saute for a couple minutes then add the cider vinegar, apple cider and chicken stock.
  6. Bring to a simmer and add the brown sugar, tarragon and currants. Cook for 8-10 minutes, until liquids have reduced to a glaze, then add the cream. Allow the cream to tighten and reduce for a couple minutes. Remove from the heat and plate on a serving platter. Serve with the corn pudding.

    Sauteed Pheasant with Apple Gravy and Corn Pudding
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