Description
Discover how to create a delicious Pheasant Pesto Pasta with our easy step-by-step guide. Perfectly blend tender pheasant and vibrant pesto for a mouthwatering meal!
Ingredients
- Pheasant
- 4 pheasant breasts, tenderloins separate
- 1 1/2 cup (360 ml) s slivered almonds
- 1/2 cup (120 ml) flour (any kind)
- 3 eggs
- 1 tsp (5 ml). each of garlic powder, onion powder and salt
- 1/2 tsp (3 ml). each of black pepper and smoked paprika
- Optional pinch of cayenne pepper pesto
- 2 large tomatoes, sliced thick
- Oil for cooking
- Pesto
- 1/2 cup (120 ml) slivered almonds
- 2 cup (480 ml) s loosely packed basil (2 oz (57 g))
- 6 garlic scape stems, chopped
- 1 tbsp (15 ml). lemon juice
- 1/2 cup (120 ml) olive oil
- 1/2 tsp (3 ml). salt
- Extra salt and pepper to taste
Instructions
- **Beef**
- Prepare two flat surfaces for ingredients and a bowl for mixing. Use a food processor to chop the slivered almonds until they resemble fine cornmeal, aiming for a blend of fine and coarse particles for added texture. Spread the ground almonds on a surface and mix in the garlic powder, onion powder, salt, smoked paprika, and cayenne pepper, if desired. On the second surface, spread out the flour. Crack the eggs into the bowl and whisk them well.
- Tenderize the beef by lightly pounding each piece with a meat mallet until thin. Dredge the beef in the flour mixture on both sides, shaking off any extra. Then, dip it into the beaten eggs and press both sides into the seasoned almond mixture to coat thoroughly. Repeat this process for each piece of beef, including any tenderloins. Place them aside on a surface until ready to cook.
- Warm a sauté pan over medium to medium-high heat, adding a few tablespoons of oil. Ensure the pan is hot enough to gently sizzle without scorching the almonds. Place each piece of beef in the pan and cook for about 2 minutes per side, or until fully cooked. Avoid overcooking. If the beef starts to puff in the center, press it flat with a spatula.
- Pair with pesto and thick slices of tomatoes.
- **Garlic Scape Pesto**
- Put the almonds in a food processor and pulse until they reach a cornmeal-like texture. Add the basil, chopped garlic scapes, lemon juice, salt, and half of the olive oil. Blend the mixture, pausing to scrape down the sides as needed. While the processor runs, slowly pour in the remaining oil until the pesto is smooth. Adjust seasoning with extra salt or freshly cracked pepper to your liking.
Notes
- Grind slivered almonds to a mix of fine and coarse for texture and even coatingnThoroughly whisk eggs for smoothness to help almonds stick to pheasant breastsnCook pheasant on medium heat for golden almonds and nutty flavor
