Maple Syrup                                                      1oz

Brown Sugar                                                       1 teaspoon

Sugar                                                                   1oz

Kosher Salt                                                         pinch

White Pepper                                                     pinch

Method:

Pheasant:

**Season both sides of the breast with salt & pepper.  Sear breast in a hot skillet (preferably in a cast iron one) over medium high heat skin side down in olive oil.  Cook until the skin turns brown, and gets crisp.  Flip over once, and add 1oz of butter.  Cook on medium heat, basting the breast until it is fully cooked...3-4 minutes.  Adding herbs & garlic cloves to the basting process is optional.

Maple Yam Puree:

Brussels Sprout Ragout:

**Cut off the ends of the washed Brussels sprouts, and peel off the petals.  Cook petals in a pot of salted boiling water for 30 seconds.  Place hot Brussels sprout petals into a bowl of ice & water (50/50).  Cut the other ½ of the onion into small slivers and cook over low heat until tender.  Add Brussels sprout petals.  Add 4oz of heavy cream, mustard, and season with salt & pepper.  Cook over low heat for 10 minutes.

Cranberry Chutney:

**Take the washed cranberries and put into a pot with ½ cup of water.  Add sugar and white wine vinegar.  Cook over medium heat until cranberries are tender and absorb liquid.  Let cool.  Chop cranberries very fine and add a squeeze of fresh lemon.

Earl Anthony Morse

Executive Chef