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Salmon Tartare and White Pheasant

Updated: Oct 29, 2021

by Michael Sabbeth

The top ten pheasant recipes from The Field.

I had the pleasure of visiting the sumptuous resort, Primland, in Meadows of Dan, Virginia. The cuisine was world class. The Gunnar Thompson shared two of my favorite recipes. They are stunning. Salmon Tartare The salmon tartare is prepared with Wild Alaskan Salmon. Sliced thin and dusted with sea salt and brown sugar and set to cure for three hours. Rinsed and laid out to dry for another hour. Then chopped and mixed with Dijon mustard, shallots, capers, dill and a dash of olive oil. White Pheasant Our White Pheasant is raised near Winston-Salem, NC. This is a variety of pheasant originally from France. We prepare the breasts by first rubbing the skin with lemon zest, salt, black pepper and olive oil. The breasts are then cooked ‘sous vide’ ( in vacuum pouches immersed in circulating water) at 149 degrees for 15 minutes. The pheasant at this point is cooled in ice water and stored until service.

To prepare at time of service. We sear the skin in a hot skillet to make crisp, flip and baste with butter. Once the pheasant is warmed through, we top the skin with a pecan praline (ground, candied pecans), and place under a broiler to melt.

Then serve. The pheasant can certainly be prepared the same at home without the sous vide method. Simply sear the pheasant skin side down and flip the breast and cook in a 375 degree oven for 8 minutes. Top with pecan praline and return to the oven for 2 minutes. Serve.


For more information on Primland see

Making Your Case Michael G. Sabbeth Tevye Publishing LLC Cell Phone: 720-839-7264 email:

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