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.
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.
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