Pheasant Over a Pear Reduction

• 2 whole Large Shallots
• 3 whole Ripe Pears, Cored And Thickly Sliced
• 2 slices Bacon
• 10 ounces, weight Ground Pheasant, Or Other Poultry
• 2 Tablespoons Dried Parsley
• 1 teaspoon Dried Thyme
• 1 pinch Nutmeg
• 1 pinch Cinnamon
• 2 pinches Salt
• 1/2 teaspoons Ground Black Pepper
• 5 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1/4 cups Pear Liqueur Such As Drillard
• 1/4 cups Half-and-half
• 1 pinch Ground White Pepper
• 1/2 teaspoons Dried Thyme
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 pinch Salt
• 1/2 whole Lemon, Juiced, Just Use A Squeeze Or Two

1. Youll need two saute pans one for the pear reduction, and the other to fry the pheasant/poultry cakes.
2. Peel and slice the shallots and set aside.
3. Prep the pears.
4. In a food processor, finely mince the bacon and mix it into the ground pheasant.
5. This recipe would also work with ground chicken, turkey and even pork or veal.
6. To this mixture, add the dried parsley, thyme, nutmeg, cinnamon, a pinch of salt and ground black pepper.
7. Shape the mixture into small patties a couple ounces each.
8. Adding the 5 Tablespoons of olive oil and 2 Tablespoons butter to one of the warmed saute pans (over medium heat), begin to saute the sliced shallots until just wilted.
9. Add the pears, continuing to saute until they begin to soften.
10. Add the pear liqueur, and continue to cook for another minute or two, reduce the heat to low and add the half n half, white pepper, thyme and a pinch of salt.
11. Stir gently to combine.
12. Reduce heat to lowest setting and cover.
13. In a warm saute pan over medium heat, add 2 tablespoons each of olive oil and butter.
14. When oil is hot, lay in the pheasant patties.
15. Fry until golden brown on both sides about 3 to 4 minutes per side.
16. A squeeze of lemon will brighten the flavor.
17. On warmed plates, spoon a generous helping of the pear reduction, then gently lay the pheasant patties on top.
18. Ive topped the pheasant patties with some Alehouse Confit from Edible R+Ds line of Culinary Preserves, and a couple of cornichon pickles.
19. Serve.

shallots, bacon, poultry, parsley, thyme, nutmeg, cinnamon, salt, ground black pepper, olive oil, butter, drillard, ground white pepper, thyme, olive oil, butter, salt, lemon

Taken from tastykitchen.com/recipes/main-courses/pheasant-over-a-pear-reduction/ (may not work)