Add leeks to skillet and stir over medium heat until soft; add country
ham and deglaze with sherry. Add stock and
cream to skillet, return breasts and cook until
sauce is reduced by half. Correct seasoning.
Serve pheasant breasts with Gouda Grits and
Barbecued Collards with a dash of hot sauce
to taste.
Gouda Grits
- 1 quart chicken broth or stock, plus more if needed
- 1 cup stone ground grits
- 2 cups grated smoked Gouda cheese
- 1/4 cup (1/2 stick) butter
- 1/4 cup sliced scallions
For the Gouda Grits
Heat stock and bring to a boil, stir in grits and
simmer while stirring for at least 20 minutes. If
grits get too thick add more stock. When grits
are cooked, remove from heat, add cheese, butter,
and scallions, stirring to combine.