Caymanian-style Braised Pheasant

Ingredients

In this adaptation, the Italian Fagiano alla ghiotta is transformed into a Caymanian delight by incorporating local ingredients and flavors. The original dish's Italian herbs and spices are replaced with Caribbean staples like Scotch bonnet peppers, fresh thyme, and allspice. Additionally, coconut milk is added to infuse the dish with a tropical sweetness, giving it a distinct Caymanian twist. We alse have the original recipe for Fagiano alla ghiotta, so you can check it out.

• 2 pheasant breasts 2 pheasant breasts
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup coconut milk 1 cup coconut milk
• 1 cup chicken broth 1 cup chicken broth
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Season the pheasant breasts with salt and pepper, then sear them in the skillet until browned on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, minced garlic, minced Scotch bonnet pepper, and diced red bell pepper. Sauté until the vegetables are softened.
4. 4.
   Pour in the coconut milk and chicken broth, then add the fresh thyme leaves and ground allspice. Stir well to combine.
5. 5.
   Return the seared pheasant breasts to the skillet, nestling them into the liquid.
6. 6.
   Reduce the heat to low, cover the skillet, and let the pheasant simmer for about 45 minutes, or until the meat is tender and cooked through.
7. 7.
   Once cooked, remove the pheasant breasts from the skillet and let them rest for a few minutes before slicing.
8. 8.
   Meanwhile, increase the heat to medium-high and simmer the remaining liquid in the skillet until it thickens slightly.
9. 9.
   Serve the sliced pheasant breasts with the reduced sauce on top, accompanied by rice and beans.

Treat your ingredients with care...

• Pheasant — Ensure that the pheasant breasts are properly thawed if using frozen ones. This will help in achieving even cooking and tender meat.

Tips & Tricks

• If you prefer a milder spiciness, you can reduce the amount of Scotch bonnet pepper or remove the seeds before mincing.
• For an extra burst of flavor, marinate the pheasant breasts in the coconut milk and spices for a few hours before cooking.
• If you can't find pheasant, you can substitute it with chicken thighs for a similar taste and texture.
• Adjust the cooking time based on the thickness of the pheasant breasts to ensure they are cooked through but still tender.
• Garnish the dish with fresh cilantro or parsley for a pop of color and added freshness.

Serving advice

Serve the Caymanian-style Braised Pheasant with a side of rice and beans to complete the meal. The rice will soak up the flavorful sauce, while the beans add a satisfying and nutritious element. Add a squeeze of lime juice over the pheasant for a tangy twist.

Presentation advice

Arrange the sliced pheasant breasts on a platter, drizzle the reduced sauce over them, and garnish with fresh herbs. Serve the rice and beans in a separate bowl alongside the pheasant for an appealing presentation. Consider using colorful plates or adding tropical-themed decorations to enhance the Caribbean vibe.