Pane Pheasant Breast - The Chef's Recipe
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- Опубліковано 9 лют 2025
- How to cook pheasant the way a hunter chef cooks his. Enjoy this culinary demonstration to learn how you can cook like a chef at home.
One of the activities at Red's Hunting is pheasant and chukar hunting, and you can return to the ranch if you are a guest to cook the birds yourself!
Chef Davis shows one way to prepare a wild pheasant breast, Pane style. You could use this method for any wild bird such as Chukar, which they also hunt for at Reds Fly Shop. If you're not a hunter, you can use chicken.
Chef Davis is the chef of Canyon. River Grill, located in the wonderful fly fishing, hunting and outdoor adventure resort, Canyon River Ranch. He has gained a cult like following for his focus on seafood, his southern Louisiana roots and warm hospitality. A fly fisherman and hunter himself, he loves to share his passion for cooking food from scratch, even from his own culinary garden.
Any visit to the Yakima Valley is not complete without a stop for a meal at the riverside Grill, to watch the world go by, and relax with local cuisine prepared at the deft hands of this esteemed chef. Located between Ellensburg and Yakima, it's a breathtaking drive from either city, often sporting bighorn sheep and eagles.
Has to be done, thank you.
I have a freezer full...
One more week this season..
My 10 year old boy is going on his first Jr. Pheasant Hunt in the morning. We'll be cooking the breast this way. Thank you
Looks delicious I'm trying this out!
Excellent!
I prepare my grouse and pheasant in a similar manner. One thing I do is let them brine in some salted water for a couple of days prior to cooking. Helps a lot to tenderize and infuse some moisture.
A butter/ red wine sauce served up at the end is superb also and another great way to prepare..
Sounds delicious , will try it! Just cooking a pheasant fillets in a slow cooker , delicious too with garlic onions and mushrooms and some chardonnay , chicken brew if liked! Bon appetite! Thank You!
Whenever I cook pheasant breasts, I find a long white tendon/membrane/ligament (something) that runs down the length of the tenderloin and another one down the length of the breast. Do you try to cut those out, or do you just eat them? Does cooking soften them up?