All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

4         ea              Pheasant breast
1/3      C                Spice Union Wild Game Seasoning Blend
1/4      C                All-purpose flour
2         Tbsp           Coconut oil
3/4      lb               Cipollini onions- peeled
1         lbs              Crimini mushrooms- halved
3         Tbsp           Olive oil
1         Tsp             Kosher salt
2         ea               Fresh garlic cloves- minced
1/2      C                Dry white wine
1/2      C                Chicken stock
1/4      C                Cold butter
3         Tbsp           Fresh Italian parsley- minced

 

Roast the Cipollini onions and mushrooms:

1. Preheat your oven to 325°F.

2. Preheat a large sauté pan to medium heat.

3. Place the olive oil into the sauté pan and heat until just shimmering.

4. Add the Cipollini onions, mushrooms and salt to the sauté pan. Stir to coat the onions and mushrooms with the olive oil.

5. Place the sauté pan into the oven.  Roast the onions and mushrooms for 30 minutes, stirring every 10 minutes.

6. Remove the onions and mushrooms from the pan and set aside until needed.

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Pan sear the pheasant breast:

1. Preheat your oven to 325°F.

2. Place the same sauté pan back onto the stove and heat to medium high heat.

3. Add the coconut oil to the sauté pan and heat until just shimmering.

4. Season both sides the pheasant breasts with Spice Union Wild Game Seasoning.

5. Dredge the pheasant breast in the flour and place into the sauté pan.

6. Sear the pheasant breast for 2-3 minutes per side; until golden brown.

7. Place the sauté pan into the oven and roast for 4-5 minutes.

8. Take the sauté pan out of the oven, and remove the pheasant breast from the pan.

9. Place the sauté pan back onto the stove and heat to medium high heat.

10. Add the garlic to the sauté pan and cook for 20 seconds.    

11. Add the white wine, chicken stock, onions and mushrooms to the sauté pan.

12. Cook until the wine and chicken stock is almost completely gone.

13. Take the sauté pan off the heat and allow to cool for 2 minutes.

14. Add the cold butter to the sauté pan and swirl to create a pan sauce.

15. Once the sauce comes together, add the parsley and stir to incorporate.

16. Plate the pheasant breast surrounded by the onions and mushrooms and topped with the pan sauce.