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1
Youll need two saute pans one for the pear reduction, and the other to fry the pheasant/poultry cakes.
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2
Peel and slice the shallots and set aside.
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3
Prep the pears.
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4
In a food processor, finely mince the bacon and mix it into the ground pheasant.
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5
This recipe would also work with ground chicken, turkey and even pork or veal.
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6
To this mixture, add the dried parsley, thyme, nutmeg, cinnamon, a pinch of salt and ground black pepper.
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7
Shape the mixture into small patties a couple ounces each.
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8
Adding the 5 Tablespoons of olive oil and 2 Tablespoons butter to one of the warmed saute pans (over medium heat), begin to saute the sliced shallots until just wilted.
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9
Add the pears, continuing to saute until they begin to soften.
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10
Add the pear liqueur, and continue to cook for another minute or two, reduce the heat to low and add the half n half, white pepper, thyme and a pinch of salt.
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11
Stir gently to combine.
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12
Reduce heat to lowest setting and cover.
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13
In a warm saute pan over medium heat, add 2 tablespoons each of olive oil and butter.
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14
When oil is hot, lay in the pheasant patties.
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15
Fry until golden brown on both sides about 3 to 4 minutes per side.
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16
A squeeze of lemon will brighten the flavor.
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17
On warmed plates, spoon a generous helping of the pear reduction, then gently lay the pheasant patties on top.
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18
Ive topped the pheasant patties with some Alehouse Confit from Edible R+Ds line of Culinary Preserves, and a couple of cornichon pickles.
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19
Serve.
