Tartar of Beets with Pheasant Breast Skewers
Ingredients
- Ingredients
- 400 grams Beets
- 1 stalk Celery
- 150 grams cream cheese
- 1 Tbsp Crème fraiche
- 1 Tbsp freshly chopped parsley
- lemon juice
- salt
- peppers (from the mill)
- 4 Pheasant breast (ready to cook skinless à 120 g)
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 sprigs thyme
Preparation steps
For the beet tartar: Peel the beets and cut into small cubes. Set aside 4 tablespoons for garnish and place the rest in a bowl. Rinse the celery, finely dice, and add to the bowl.
In a seperate bowl, whisk together the cream cheese, the creme fraiche, and the parsley. Stir in the beets and the celery. Season with lemon juice, salt, and pepper.
For the pheasant: Rinse the pheasant, pat dry, and thread onto wooden skewers. Season with salt and pepper. Heat the butter and oil with sprigs of thyme over medium-low heat. Add the pheasant and cook for 2 to 3 minutes, turn over, and cook until done, another 2 to 3 minutes.
To serve: Meanwhile, spoon the beet tartar into a ring on the middle of the plate. Remove the ring and scatter the extra beet cubes around for garnish. Place the skewers on the tartar, season with pepper, and serve garnished with fresh herbs.
If desired, serve with rosemary focaccia.
