Entree: United States – New England – Pan-Roasted Spatchcocked Pheasant with Dried Cherry Relish (New England–Style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 14 min

Total 29 min

Ingredients

- 1 whole pheasant, approx. 1.5 lb (700 g) total, spine removed (spatchcocked)
- 2 tbsp (30 ml) ordinary cooking oil, divided
- 3/4 cup (105 g) dried cherries
- 2/3 cup (160 ml) water (for rehydration and sauce)
- 1 tsp (1 g) dried sage
- 1 tsp (1 g) dried thyme
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Spatchcock the pheasant by removing the backbone with kitchen shears and flattening the bird, pressing the breastbone down.
2. Pat the spatchcocked pheasant dry. Rub with 1 tbsp (15 ml) ordinary cooking oil and season both sides with salt, to taste; black pepper, to taste; and 1/2 tsp (0.5 g) dried thyme and 1/2 tsp (0.5 g) dried sage.
3. Heat a large ovenproof skillet over medium-high heat with the remaining 1 tbsp (15 ml) ordinary cooking oil. When the oil shimmers, place the pheasant skin-side down and sear 3–4 minutes until the skin is well-browned. Flip and sear the second side 2 minutes.
4. Transfer the skillet to the preheated oven and roast 10–12 minutes more, or until the thickest part of the breast is cooked through and juices run clear. Remove the skillet from the oven and transfer the pheasant to a cutting board to rest 6–8 minutes.
5. Meanwhile, make the dried cherry relish in a small saucepan: combine 3/4 cup (105 g) dried cherries and 2/3 cup (160 ml) water with 1/2 tsp (0.5 g) dried thyme and 1/2 tsp (0.5 g) dried sage. Simmer gently over medium-low heat 8–10 minutes until cherries are plump and liquid has reduced to a spoonable consistency. Season with salt, to taste; black pepper, to taste.
6. Carve the rested pheasant into portions and spoon the warm dried cherry relish over each portion before serving.