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Breast Of Pheasant With Orange And Ginger Sauce

This approach to rolling up the boned breast with a flavorful filling can be used equally well with breasts of other birds.

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Boned, skinned pheasant breasts
6 oz 170gThinly-sliced fresh mozzarella
4 oz 113gThinly-sliced Proscuitto
  (or other good ham)
1/3 cup 36g / 1.3ozMixed chopped herbs
  (such as parsley, chives and/or basil)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 15g / 0.5ozChopped shallots or green onions
3/4 cup 109g / 3.8ozChopped mushrooms
3 tablespoons 45mlUnsalted butter
3 cups 711mlRich chicken stock
1 cup 237mlDry white wine
3/4 cup 177mlFresh orange juice
2 tablespoons 30mlChopped fresh ginger
3/4 cup 177mlHeavy cream
1 tablespoon 15mlGrated 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.

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


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