Chef Jason Casey 
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Pan seared Pheasant breast accompanied by thyme oven roasted tomato's with a sauce chasseur (hunter sauce).


2 4-ounce  Pheasant breast

1 tsp oil



1 Plum tomato

¼ tsp thyme

½ shallot diced

1 small clove garlic diced

1 tsp oil


Hunter Sauce

4 cups beef stock

1 T butter

1 T flour

1 T oil

4 ounces Cremini mushrooms; quartered

1 Shallot diced

1 cup white wine

¼ tsp thyme

1 tsp Dijon mustard


Reduce the beef stock in a medium sauce pot over high heat by half.

In a separate pan heat butter until melted, add flour and cook out over a low heat until light tan in color.

Add cooked flour to reduced beef stock and mix with a whisk until there are no lumps.

Over a low heat allow sauce to thicken; appx 15 minutes.

In a separate pan over a medium high heat, heat oil and caramelize mushrooms. 

Add shallots and cook until translucent, next add the wine and cook until liquid has reduced to 2 Tablespoons.

Add mixture to sauce and cook over a low heat for 10 minutes

Stir in the thyme and mustard

Season with S&P


Score and blanch the tomatoes in boiling water for 30 seconds

Shock in Ice cold water and peal the skin off the tomato

Cut the tomato in half and toss with the thyme, shallot, garlic, oil and S&P.

Place tomatoes on a baking tray and bake at 350 for 20 minutes


Heat a sauté pan over a medium High Heat.

Season the pheasant breast with oil, salt and pepper.

Sear the pheasant until golden brown and an internal temperature of 155

Assemble and enjoy!

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