Pheasant Breast
Ingredients
- 800 gPheasant meat (breasts with skin)
- 100 gSmoked lardons (finely sliced)
- 1 pcOnion (finely chopped)
- 40 gUnsalted butter
- 1 tbspWheat flour
- 150 mlDry white wine
- 200 mlCream
- 1 pcThyme (fresh sprig)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 5 pcJuniper berries (crushed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the fridge in a sealed container. Reheat gently in a saucepan to prevent the cream from splitting.
