Pheasant Sauteed With Shallots And Orange Cream

Recipe Ingredients

1		Pheasant - (abt 2 lbs) - boned and skinned,
		Meat removed from the bones the day before
		= (or 2 boned skinned chicken breasts)
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Canola oil
1/2 cup	31g / 1.1oz	Oat flour - mixed with
1/2 cup	31g / 1.1oz	Soy flour - for dusting meat
2 tablespoons	30ml	Shallots - chopped fine
1/2 teaspoon	2.5ml	Salt - more or less to
		Taste
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1 teaspoon	5ml	Orange extract
		= (or 1/8 tspn orange oil)
1 teaspoon	5ml	Orange zest
2		Splenda
1 cup	237ml	Pheasant or chicken stock
1 tablespoon	15ml	Chopped chives
2 tablespoons	30ml	Butter
1/4 cup	59ml	Heavy cream
1 cup	237ml	Chicken stock - if using chicken only!

Recipe Instructions

The day before, remove the meat from the bones. You will have two boneless and skinless breasts, thighs and a few nuggets of leg meat. (Alternatively, prepare chicken breasts -- skin if neccesary, and clean.) Pound the meat between sheets of plastic wrap until pieces are 1/4-inch thick. Cover with plastic wrap and refrigerate. (Use bones and nuggets of meat from pheasant legs to make stock in water -- about 6 cups, along with a few slices of onion, celery and carrot. Add a small piece of bay leaf and a few peppercorns. Bring to a boil and then reduce the heat and simmer for 2 hours. Strain and cool the stock.)

In a non-stick frying pan heat the butter and oil over medium-high heat until the butter turns light golden. Dip the meat into flour lightly coating it, place in the pan what would have been skin-side down and sprinkle with salt and pepper. Saute slowly for about 3 minutes and turn over and cook 3 minutes longer this time over medium heat, try not to over brown them. Remove from the pan and keep warm covered with a little aluminum foil.

Add the shallots and cook one minute. Add the stock, orange extract and zest and Splenda. Bring to a boil. Reduce the mixture until it is about 1/2 cup in volume, add heavy cream and butter and cook to thicken 3 additional minutes. Add cooked pheasant or chicken. Warm them in the sauce turning a few times, adjust the seasonings with salt and white pepper to your taste. Serve immediately sprinkled with chopped chives and the remaining sauce.

This recipe yields 2 servings; 2.5 carb grams per serving with sauce.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.