Pheasant Breasts with Dungeness Crab

Many don’t think of pairing a fish with pheasant – but adding Dungeness crab to your pheasant breasts just took your typical wild bird dish from “rustic” to “restaurant-worthy.” Use the other parts of the pheasant to create a pheasant stock – which makes a great base for soups.

Print Recipe

Pheasant Breasts with Dungeness Crab

Ingredients

• 4 to 6 pheasant breast fillets skin on or off
• Hi Mountain Seasonings Poultry Rub
• 1 tablespoon olive oil
• 4 tablespoons butter
• 2 tablespoons freshly squeezed lemon juice
• 2 garlic cloves minced
• 1/4 cup fresh basil leaves chopped
• 1 cup cherry tomatoes halved
• freshly grated Parmesan cheese
• 1 1/2 cups Dungeness crab

Instructions

• Season pheasant liberally with Hi Mountain Poultry Rub. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add pheasant and brown evenly on one side. Flip pheasant over and cook for 1 to 2 minutes.
• Add remaining 2 tablespoons butter, lemon juice, garlic and basil. Cook until pheasant is just done. Add tomatoes and top with Parmesan. Place equal portions on plates and top with crab.