Tender young breast in Pure Cane Syrup, Balsamic Vinegar, Madeira Wine, Rosemary, and Thyme over Andouille Potato Pancakes with Shiitake Mushroom Au Jus.

For The Pheasant:

2 tbs. shallots chopped
1 cup Steen’s Pure Cane Syrup
2 tbs. cracked black pepper
1 oz. Dijon Mustard
1 sprig fresh thyme
1 tbs. garlic chopped
3/4 cup Madeira Wine
2 oz Balsamic Vinegar
1 sprig fresh rosemary
4 – 7 oz pheasant breast,
wing attached, skin on

Mix all ingredients well, cover pheasant with marinade refrigerate overnight.

For The Pancakes:

1 lb. Shredded Idaho Potatoes
1/2cup cream
2 tbs. onion chopped
2 tbs. olives chopped
salt pepper and Tabasco to taste
2 eggs
10 oz. Shredded Andouille Sausage
1 tbs. garlic chopped
2 tbs. flour

Mix all ingredients well, form into 8 – 3 oz. cakes and sauté on medium heat until golden brown. Keep warm.

For The Shiitake Mushroom Jus:

1 tbs. shallots chopped
1/4 cup Port Wine
1 oz. Dijon mustard
1 cup sliced Shiitake mushrooms
1 oz Steen’s Pure Cane Syrup
3 cups Beef or Game Au Jus

 Sauté shallots and mushrooms until soft and de-glaze with Port Wine. Add syrup, mustard and Au Jus. Simmer 10 minutes. Remove from heat and whisk in chilled butter.

Remove pheasant from marinade and pat dry. Dust with flour. Sauté on medium heat 5 minutes on each side. Slice on a bias and fan over Potato Pancakes. Nape with Shiitake Jus.

This recipe is for an entree currently on our evening dinner menu. It is definitely one of our best sellers. I’m originally from Florida but I trained and studied in Louisiana. While working in a private club in Baton Rouge, I first discovered Steen’s Pure Cane Syrup. The Chef insisted on only using Steen’s. After using it so do I.

Chef David Resch, Executive Chef
Bienville Club, Mobile, AL