Breast Of Pheasant With Orange And Ginger Sauce

Recipe Ingredients

4		Boned, skinned pheasant breasts
6 oz	170g	Thinly-sliced fresh mozzarella
4 oz	113g	Thinly-sliced Proscuitto
		(or other good ham)
1/3 cup	36g / 1.3oz	Mixed chopped herbs
		(such as parsley, chives and/or basil)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Chopped shallots or green onions
3/4 cup	109g / 3.8oz	Chopped mushrooms
3 tablespoons	45ml	Unsalted butter
3 cups	711ml	Rich chicken stock
1 cup	237ml	Dry white wine
3/4 cup	177ml	Fresh orange juice
2 tablespoons	30ml	Chopped fresh ginger
3/4 cup	177ml	Heavy cream
1 tablespoon	15ml	Grated orange zest
		Fresh lemon juice

Recipe Instructions

Place breasts between layers of plastic wrap and very gently pound to flatten each breast evenly. Place slices of mozzarella and Proscuitto on each to cover breast. Sprinkle chopped herbs over all and season lightly with salt and pepper. Fold each breast in half and skewer together. Set aside.

Prepare the sauce by sauteing the shallots and mushrooms in 1 tablespoon of butter until lightly colored. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add cream and reduce again to a light sauce consistency. Strain carefully and add orange zest, salt, pepper and drops of lemon juice to taste. Keep warm.

Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a saute pan and saute prepared breasts over moderate heat, browning on both sides. Place on warm plates and spoon prepared sauce around.

This recipe yields 4 servings.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9759 broadcast 01-26-1997) - Downloaded from their Web-Site - http://www.foodtv.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.