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Berkshire Hudson Valley Reader Submitted

Entree

Lemon-Thyme Roasted Pheasant Breast with Anna Pota

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Serves 4
Executive Chef Brian J. Alberg
The Red Lion Inn
Stockbridge, MA

Anna Potatoes
olive oil
2  Idaho potatoes, sliced thinly, preferably on a mandoline or Japanese slicer
salt and pepper

Ratatouille
1/4 cup olive oil
1 whole head of garlic, peeled and sliced
2 medium eggplants, diced 1/2 inch
2 small zucchini, diced 1/2 inch
1 small yellow summer squash, diced 1/2 inch
2 red bell peppers, seeded, diced1/2 inch
1 fennel head, trimmed, diced
1 large onion, diced
4 tomatoes, seeded and diced 1/2 inch
2 tablespoon fresh basil, chopped
1 tablespoon flat-leaf parsley, chopped
1 cup chicken or vegetable stock
salt and pepper

Pheasant Breasts
4 pheasant breasts
zest of 1/2 lemon
2 sprigs fresh thyme, chopped
salt and pepper to taste
olive oil
1/2 red medium onion, cut into thin strips
1 pound baby spinach

Anna Potatoes
In a large skillet, heat the olive oil. Using tongs, layer the potato slices in the skillet, covering the bottom of the pan in a flower-like pattern. Sauté until slightly crisp and golden brown. Remove the potatoes, letting them drain on a plate lined with a paper towel. Set aside 8 disks.

Ratatouille
In a large stock pot, heat the olive oil. Add the garlic, eggplants, zucchini, squash, peppers, fennel, and onion, sautéing until slightly caramelized. Add the tomatoes, herbs, stock, and salt and pepper. Simmer until the liquid coats the vegetables and the mixture becomes stew-like. Remove the pot from the heat and set aside.

Pheasant Breasts
Remove the skin from each pheasant breast. Slice each breast into 4 parts and season with lemon zest, thyme, and salt and pepper. In a large skillet, heat the olive oil.

Sauté the breasts until golden brown on all sides. With tongs or a large slotted spoon, remove the pheasant slices from the pan. Add the red onion and sauté until crisp-tender. Add the spinach and sauté until wilted. Transfer to a bowl.

Assembly
Place 1/4 of the spinach mixture on bottom of a serving plate. Layer with 1 tablespoon of ratatouille, 2 slices of pheasant, and one Anna potato. Repeat the process so the final dish has two layers and is topped with a crisp Anna potato.