fresh from the field
It is sometimes said that the Daybreak experience is a strenuous eating program with some hunting in between.
While this is an exaggeration, we do take hospitality at Daybreak very seriously. From the menu choices to the decor and accommodations, our goal is to provide you with the most authentic and personalized experience possible.
Chef Rachel believes that food holds memories and amazing power to create connections.
Our goal is to connect your Daybreak stay with those long-held memories of indulgence. That extra slice of pie grandma slipped you when no one was looking. The aroma of fresh bread after school. The feeling of love that came from a special meal made just for you. This is the inspiration behind the menu at Daybreak. Care. Connection. Indulgence.
We work with local farmers to source fresh and local vegetables, meats and grains whenever we can. We also can accommodate dietary restrictions and preferences to make sure your stay is stress-free and satiating.
Daybreak’s Pheasant Pot Pie
as featured in CoveyRise
3 med carrots, diced
4 celery stalks, diced
1 small yellow onion, diced
2 med red potatoes, peeled and diced 2 cloves of garlic, minced
In a large skillet heat a few tablespoons of oil or bacon fat. Sauté until veggies start to soften- but not brown.
1 1/2-3/4 c heavy whipping cream
1 c pheasant cooked and diced (feel free to use other game bird) 1 tsp smoked paprika
1/2-3/4 c grated Parmesan
1/2 tsp black pepper
1 tsp salt
Bring to a low simmer and cook covered 5 minutes until sauce is thick and veggies are tender.
Stir in 1/2 c frozen peas
Cool. (not cooling the filling will result in a soggy bottom crust)
Pour into a prepared pie crust. Top with a second crust, cut vent holes and brush with egg yolk. (i like to sprinkle the top with coarse cracked pepper since it’s a savory pie.)
Bake 350 until golden brown, approx 55-65 mins. Allow to set up for 20 mins before serving. Enjoy!
Crispy Pheasant Fried Steak
as featured in CoveyRise
Skinless pheasant breast
1 part Crushed corn flakes
1 part Grated Parmesan cheese
Coarse black pepper to taste
Marinate: pound pheasant breast into thin, even pieces. Place in a zipper bag and pour buttermilk to cover. Add smoked paprika to your desired level. (the marinade should look pink). Shake the bag to combine and coat. Chill for one hour, or up to eight hours
Breading: Mix the crushed corn flakes and parm in large bowl (so you have room to toss your pheasant pieces.) add coarse black pepper if you desire. Estimate needing 1 cup of coating per 3 pheasant breasts.
To coat: remove the Pheasant from the bag and shake off excess liquid. Drop pieces one at a time into the breading mix and gently toss to cover.
Place breaded pieces on a cooling rack and let them sit 15 mins to allow air flow to firm up the coating.
To cook: pour 2 inches of vegetable oil into a large heavy bottom skillet (fan favorite is a cast iron skillet). Heat on med-high until oil starts to shimmer. Gently lay the breaded pheasant pieces in the oil. Fry 2-3 mins on each side, until golden brown. Place on a paper towel or cooling rack to drain. Top with essential sauce and Enjoy! This recipe also works for awesome pheasant tenders.
1/2 c sour cream
1/2 c mayonnaise
1 heaping Tbs dry ranch powder
1 tsp sugar
Sriracha to your desired spice level
Mix together and chill.
Ready to upgrade your hunting experience?
Drop us a line and we'll be happy to answer any questions.
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