henry d Posted April 13, 2008 Report Share Posted April 13, 2008 I`m starting to run out of pheasant as we`ve been experimenting, here`s a recent success....... All quantities per person ! 2 Small pheasant breasts 4 Slices pancetta (or two if it`s the longer slices say 10") A lump of Ardennes paté about the size of a walnut 2 Large Sage leaves (optional but very nice!) Cocktail sticks Butter Olive oil White wine (Sancerre/Sauv blanc if possible) Double cream Salt & Pepper Pre-heat oven to Gas 3 1 - Cut a small pocket in each breast in the area where the blade of the breastbone used to be, stuff the breasts with the Paté and lay a sage leaf on each breast. 2 - Wrap each breast with the pancetta and secure with a cocktail stick or 2. 3 - Heat a heavy frying pan and add a **** of butter and a splash of olive oil, when hot add the Pheasant and fry til browned, remove the breasts and place on a pre-heated roasting tin and put in the oven. 4 - Either drain or gently wipe out frying pan, depending on how much oil is in it. Then place back on the heat and wait until the pan is starting to sizzle. Add some wine and de-glaze the pan and reduce down. 5 - After 15 minutes remove the breasts from the oven place on a plate and leave in a warm place (oven with door open is OK). Add some cream to the pan juices until you get a slightly thickened and glossy sauce, taste and adjust seasoning, BUT you probably won`t need salt, serve with whatever you fancy. Enjoy Quote Link to comment Share on other sites More sharing options...
dazza Posted April 15, 2008 Report Share Posted April 15, 2008 That looks good going to try it tomorrow night Quote Link to comment Share on other sites More sharing options...
bob300w Posted April 15, 2008 Report Share Posted April 15, 2008 Now that does look and sound good, that's one for Satrurday methinks, should earn me some brownie points! Course, you do realise henry, that you will get none of the credit for it! Quote Link to comment Share on other sites More sharing options...
Chess Posted April 15, 2008 Report Share Posted April 15, 2008 Tried it tonight but only had fois gras and creme freche in place of the cream but absoloutly superb!!!!! Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted April 17, 2008 Report Share Posted April 17, 2008 Dude that looks the biz,...im dribbling.........BUT sancerre...in cooking....you heathen!!! Quote Link to comment Share on other sites More sharing options...
pavman Posted April 17, 2008 Report Share Posted April 17, 2008 umm a fitting tribute to grace any table Quote Link to comment Share on other sites More sharing options...
MC Posted April 18, 2008 Report Share Posted April 18, 2008 Nice one HD, I have done a similar thing but used a decent sausage meat for the stuffing. I am going to try the pate though. Cheers Martin Quote Link to comment Share on other sites More sharing options...
staglioni Posted April 18, 2008 Report Share Posted April 18, 2008 looks like al be havin chicken vindaloo not many pheasants in bradford that looks georgeous mate Quote Link to comment Share on other sites More sharing options...
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