Cooking Index - Cooking Recipes & IdeasBreast Of Pheasant W/ Orange And Ginger Sauce Recipe - Cooking Index

Breast Of Pheasant W/ Orange And Ginger Sauce

Type: Poultry
Serves: 4 people

Recipe Ingredients

4   Pheasant breast boned and skinned
6 oz 170gFresh mozzarella - thinly sliced
4 oz 113gProscuitto - thinly sliced
1/3 cup 36g / 1.3ozMixed chopped herbs
  Salt and freshly ground pepper
1/4 cup 15g / 0.5ozShallots or green onions - chopped
3/4 cup 109g / 3.8ozMushrooms - chopped
3 tablespoons 45mlUnsalted butter
3 cups 711mlRich chicken stock
1 cup 237mlDry white wine
3/4 cup 177mlFresh orange juice
2 tablespoons 30mlFresh ginger - chopped
3/4 cup 177mlHeavy cream
1 tablespoon 15mlOrange zest - grated
1   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 saluting 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.



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