Poppy Seed Pheasant with Cranberry Gastrique
This week’s Supper Challenge is “poppy.” While I love lemon poppy seed loaf, the cooler weather and autumn season brings about pheasant if you know a few hunters. Cooking a savory dish with poppy seeds called for the color and flavors of cranberry, so Poppy seed Pheasant with Cranberry Gastrique it is. Chicken breasts would make a great substitute for pheasant in this recipe.
For other pheasant recipes, I’m fond of Thai Basil Chicken/ Pheasant, Avocado Basil Pheasant Salad Rolls with Avocado Sauce or most enjoyed, Smoked Bacon Wrapped Pheasant.
Poppies are a visible reminder to remember and honor those that fought for our freedom in the first World War. I contemplate the liberties I enjoy and am grateful I have a day to spend with those I love to remember as well. Lest we forget.
Poppy Seed Pheasant with Cranberry Gastrique
Instructions
- Warm up grill or barbecue to 350F. With charcoal grill, set up direct and indirect side or
- In small bowl or spice rub shaker, combine poppy seed rub: poppy seeds, dried thyme leaves, kosher salt and cayenne.
- On a baking sheet, rub dijon mustard onto all sides of the pheasant breasts.
- Generously sprinkle all sides of the Dijon covered pheasant breasts with the Poppy Seed Rub.
- Put seasoned pheasant breasts on indirect side of the grill for 10 minutes.
- Flip pheasant breasts and cook for 5 minutes.
- Move pheasant breasts onto direct heat and cook until internal temperature is 140F. Set aside to rest.
- Meanwhile, in a small pot on medium heat, warm maple syrup, cranberries and chicken bouillon paste until starting to bubble.
- Stir in apple cider vinegar, apple cider, ground cloves and cayenne pepper for about 5 minutes where the sauce is bubbling and naturally thickens.
- Serve Poppy Seed Pheasant (or Chicken) Breast with Cranberry Gastrique