The Sporting Chef Season 7 Episode 7 Pheasant Opener

The Sporting Chef season 7 episode 7 entitled Pheasant Opener focuses on the exciting and festive opening day of the pheasant hunting season. The Sporting Chef, Scott Leysath, and his guests will showcase delicious recipes and unique cooking techniques to make the most out of the freshly caught game.

The episode starts with a trip to the fields with Scott and his hunting buddies to hunt for pheasants. Pheasant hunting has long been a traditional ritual amongst hunters, and it marks the beginning of the fall hunting season. The group shares their excitement about the Pheasant Opener and discusses the unique traits of the hunting location. Scott assures the viewers that not only is pheasant meat delicious but also it is highly nutritious as it is leaner than chicken and is rich in Selenium, Zinc, and Vitamin B-complex.

Once the hunting is over, Scott invites his guests Chef Brett Knipfel and Chef Yvan Mucharrz to showcase their favorite pheasant recipes, starting with a French delicacy, Coq au Vin. Chef Yvan Mucharrz shows the audience how to marinate, brown and simmer pheasant in red wine and mushrooms to make it tender and flavorful. This dish is served with a side of creamy mashed potatoes and pan-fried Brussels sprouts.

Next up, Scott Leysath prepares Grilled Pheasant Breast with a Tangy and Spicy BBQ Sauce. He shows the audience how to properly marinate the pheasant breasts in a mixture of salt, pepper, garlic powder, and olive oil to tenderize the meat and enhance its flavor. He then grills the pheasant and brushes it with a homemade BBQ sauce made with sugar, ketchup, and red pepper flakes. Finally, Scott tops the pheasant with caramelized onions and serves it with grilled corn.

Chef Brett Knipfel shares his recipe for Braised Pheasant with Sweet Potato Mash and Cranberry Relish. He braises the pheasant with vegetables, chicken broth, and bay leaves until it is fork-tender. He plates the pheasant over a bed of silky sweet potato mash, accompanied by a tart and sweet cranberry relish. The dish is not only delicious but is also very seasonal and festive.

The next dish on the menu is a Pheasant and Wild Mushroom Soup. Scott Leysath starts by preparing a hearty soup base with carrots, onions, celery, garlic, and chicken broth. He then adds freshly hunted pheasant to the mix along with wild mushrooms and aromatic herbs. The result is a satisfying, earthy soup, perfect for a chilly fall day.

Finally, Chef Brett Knipfel’s last dish is Pheasant Pot Pie. He makes a creamy filling for the pot pie with pheasant, vegetables and thyme. He then tops it off with a golden puff pastry crust. This dish is easy to make and is excellent for a crowd-pleasing dinner.

As a bonus, the episode concludes with Scott Leysath showing viewers how to process and vacuum seal their freshly hunted pheasants to preserve them for later use.

In summary, The Sporting Chef season 7 episode 7, Pheasant Opener, offers a feast for the senses, showcasing different cooking techniques and recipes that transform the flavorful and nutritious pheasant meat into delicious, festive meals. Whether you're an experienced hunter or just love good food, this episode has something for everyone.