Pheasant Dinner
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Pheasant breast
- salt
- freshly ground Black pepper
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- For the béarnaise sauce
- ¼ cup white wine vinegar (to taste)
- ¼ cup dry white wine
- 1 shallot (finely chopped)
- 1 Tbsp snipped Tarragon
- 3 egg yolks
- ½ cup butter (diced)
- ½ tsp lemon juice
- ½ tsp salt
- ½ tsp freshly ground Black pepper
- To serve
- saute potatoes
- Runner bean
- To garnish
- snipped Tarragon
Preparation steps
1.
Season the pheasant breasts with a little salt and pepper.
2.
Heat a frying pan until medium-hot, add the oil and butter and fry the pheasant breasts, flesh side down, for 3-4 minutes until golden-brown.
3.
Turn the breasts over, increase the heat and fry for a further 4-6 minutes, until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes.
4.
For the béarnaise sauce: heat the wine, vinegar, shallots and tarragon in a heavy-based pan until the liquid is reduced to 2 tablespoons, then strain through a sieve set over a heatproof bowl.
5.
Whisk the egg yolks into the vinegar mixture, and then place the bowl over a pan of simmering (not boiling) water. Cook until hot, whisking constantly until thickened slightly.
6.
Whisk in the butter 1 piece at a time, Remove from the heat and whisk in the lemon juice, salt and pepper.
7.
Arrange the potoatoes and beans on warmed serving plates. Place the pheasant breasts on top and spoon over the warm sauce. Sprinkle with tarragon.
