Pheasant breast with apples Recipe
By April 9, 2013Published:
- Yield: 2 Servings
- 2 pheasant breasts boneless
- 30 g Butter
- 1 onion thinly sliced
- 1 apple (eating) peeled and quartered
- 10 ml sugar
- 60 ml Calvados
- 60 ml chicken stock
- 1/4 tsp thyme (dried)
- 1/4 tsp white pepper
- 125 ml whipping cream
- sautéed potatoes to serve
- With a sharp knife, score the thick end of each pheasant breast.
- In a medium heavy frying pan melt half of the butter over a medium heat. Add the onion and cook for 8 - 10 minutes until golden, stirring occasionally. Using a slotted spoon, transfer the onion to a plate.
- Cut each apple quarter crossways into thin slices. Melt half of the remaining butter in the pan and add the apple slices. Sprinkle with the sugar and cook the apple slices slowly for 50 minutes until golden and caramelized, turning occasionally. Transfer the apples to the plate with the onion, then wipe out the pan.
- Add the remaining butter to the pan and increase the heat to medium-high. Add the pheasant breasts, skin side down, and cook for 34 minutes until golden. Turn and cook for a further 12 minutes until the juices run slightly pink when the thickest part of the meat is pierced with a knife. Transfer to a board and cover to keep warm.
- Add the Calvados to the pan and boil over a high heat until reduced by half. Add the stock, thyme, a little salt and the white pepper and reduce by half again. Stir in the cream, bring to the boil and cook for 1 minute. Add the reserved onion and apple slices to the pan and cook for 1 minute.
- Slice each pheasant breast diagonally and arrange on warmed plates. Spoon over a little sauce with the onion and apples.
- Cook's tip -
If you can't find Calvados, substitute Cognac, cider or apple juice instead.