In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, David Smith from The Old Tavern prepares seared breast of pheasant.

Click here for Chef David Smith's Profile

Pesto-Seared Breast of Pheasant Stuffed with Caramelized Apples and Grafton Sage Cheddar

Topped with roasted tomato-truffle emulsion and served with buttermilk mashed potatoes

Ingredients

Two boneless pheasant breast