Delicious and amazing this experiment worked and I’m so excited! This recipe took a failed left over walnut pasta sauce and turned it into a fabulous crust for skinless pheasant breasts. I had these wonderful walnuts so I decided to make a pasta sauce with them. Searching around on the web, I came up with a Nigella Lawson recipe (this like takes you to the real recipe) that sounded easy, and just as important, I had all the ingredients on hand. Well, I messed up the recipe by not paying attention to the amounts so the sauce had the consistency of a spreadable cheese-like substance and it was lacking the walnutty flavor I wanted. So it sat in the refrigerator for a few days and then, I thought up this combo.
Coating amounts I actually used:
- 6 ounces shelled walnuts
- 1 small clove garlic, minced
- 1 thick slice bread whole wheat pain au levain bread
- 1/2 cup whole milk
- 1 ounce grated Parmesan, plus more for garnish
- 3 to 4 tablespoons olive oil
- Salt and pepper
Toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
Scoop into a bowl, and set aside.
For the pheasant breasts
- 4 pheasant breasts
- canola oil
- Wash and dry the pheasant breasts. Dredge them in flour.
- Spread walnut coating onto all sides
- let rest on wire rack until ready to cook
- Heat oil over medium-high heat. If you have a Magic Chef range, turn it to 6.
- Gently add pheasant breasts and cook for 2-3 minutes one side.
- Flip and cook for 2-3 minutes following side. The crust should be lightly golden in color.