We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
2 small Royal Gala apples, peeled, cored and cut into 12 wedges each
2 Cup Chicken Stock
5 tbsp creme fraiche
4 tbsp fresh parsley, finely chopped
Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat down then stir in the creme fraiche and parsley. Option: add a splash of cider or Calvados to the sauce for a more complex flavor. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through.
Serve with mushroom wild rice or lightly steamed cabbage - or both.
The Gala apples and crème fraîche put me over the edge, there.
I sense a trip to South Dakota in my future. I go through every issue of "Shooting Sportsman" that arrives in my mailbox and bookmark all the lodge and guide services that I haven't bookmarked before...
Yum...will liven up tomorrow's on sale chicken with that...but perhaps with more interesting herbs than just parsley. Marjoram? Rosemary? Also, might saute shallots with the apple...(probably only with my supermarket chicken--pheasant fine without such additions)