Pheasant Breast

Lean game meat seared in nut-brown butter then simmered in a creamy smoked bacon sauce. The cooking juices reduce until they perfectly coat the tender meat, releasing earthy woodland aromas.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 572
• Protein: 53 g
• Carbs: 9 g
• Fat: 34 g

Ingredients

• 800 g Pheasant meat ( breasts with skin )
• 100 g Smoked lardons ( finely sliced )
• 1 piece Onion ( finely chopped )
• 40 g Minimum butter sweet
• 1 tbsp Wheat flour
• 150 ml Dry white wine
• 200 ml Cream
• 1 piece Thyme ( fresh sprig )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 5 piece Juniper berries ( crushed )

Instructions

1. Brown the meat

   In a sauté pan, heat the butter until it foams. Place the pheasant breasts. Let brown on each side until the skin is crispy. Remove and keep warm.

2. Sweat the garnish

   Toss the bacon and chopped onion into the cooking fat. When the bacon is well browned and the onion translucent, add the thyme, bay leaf, and crushed juniper berries. The smoky aroma should develop.

3. Dust and deglaze

   Sprinkle the flour over the garnish (singer) and stir for a minute. Pour in the dry white wine. Scrape the bottom with a wooden spatula to loosen the cooking juices. Let reduce by half.

4. Binding and finishing

   Put the meat back in the sauté pan. Pour in the cream. Simmer over low heat. The sauce should thicken until it generously coats the back of a spoon. The meat should remain soft to the touch.

Chef's tips

• Don't overcook the pheasant; it's a lean meat that dries out quickly; it should remain slightly pink in the center.
• If the sauce reduces too much, thin it out with a splash of broth or water.

Storage

Keep for 48 hours in the fridge in a sealed container. Reheat gently in a saucepan to prevent the cream from splitting.