Smoked Pheasant Stuffed Potato with Peppercorn Pâté Vodka Cream Sauce Recipe

Smoked Pheasant Stuffed Potato with Peppercorn Pâté Vodka Cream Sauce

Smoked Pheasant Stuffed Potato with Peppercorn Pâté Vodka Cream Sauce Recipe

Prep Time

20 minutes

Cook Time

2 hours

Serves

4 people

This fresh baked seasoned potato is delicately stuffed with smoked pheasant and topped with a pure Wisconsin cheese. Not convinced yet? You will be once you see that it is deliciously finished and topped with a vodka peppercorn pâté cream sauce.

Want to see how it’s done? Watch the how-to video right here.

Ingredients

  • 1/4 cup avocado oil
  • 1 lb smoked pheasant meat, shredded
  • 6 oz. Shullsburg salsa jack, shredded (or your favorite cheese)
  • 1 medium shallot, diced very finely
  • 2 large garlic cloves, minced
  • 1/4 cup vodka
  • 1/2 cup chicken broth, reduced by half
  • 1 cup heavy whipping cream
  • 1 tablespoon butter
  • 3 oz. peppercorn pâté
  • 1/2 cup green onion, for garnish
  • 4 large baked potatoes, fully cooked

Preparation

  • 1 Drizzle cooking oil and a little salt over the potatoes and rub it in with your hands. Pre-heat the oven at 400 degrees. Add the potatoes in a baking dish and allow cooking for about 1 hour 15 minutes or until the center is soft then set aside.
  • 2 Slice or shred the meat of a smoked pheasant and set aside.
  • 3 Meanwhile, you can work on the sauce.
  • 4 In a medium non-stick skillet over a medium-high heat, add a few drizzles of oil; when hot add the shallots. Cook for about 2 minutes then add the garlic and cook for another minute stirring often over a medium-high heat. Add the Vodka. (This is called deglazing).
  • 5 Add the chicken broth and allow to reduce by half. Add in the whipping cream and cook until the sauce starts to thicken. (About 4 minutes).
  • 6 (Note: If sauce doesn’t thicken within a few minutes have 2 tablespoons of cornstarch and 2 tablespoons of Vodka or any liquid to make slurry. You don’t want to overcook the sauce.)
  • 7 When the potatoes are done and cooled slightly split a pocket open to make room for the pheasant. Mash the potatoes to create a nice opening.
  • 8 Season some sauce into the potato. Divide the shredded smoked pheasant between all 4 potatoes then top with cheese.
  • 9 Bake in a pre-heated 400 degrees oven.
  • 10 When the potatoes are done remove from the oven and place on a medium size plate.

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