Français
| Register    
Search

Advanced research

Pheasant Breast with Maple, Pearl Onions and Red GrapesTheWorldWideGourmet.com

Flavors of Quebec

Total time: 30 to 60 min

Preparation time: 5 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:124.6 kcal

Proteins:1 g

Fats:4.5 g

Carbohydrate:17.4 g

Fibers:0.3 g

Sugar:11.1 g

Cholesterol:0 mg

Sodium:241 mg

Calcium:32.4 mg

Energy:155 kcal

Proteins:1.3 g

Fats:5.6 g

Carbohydrate:21.7 g

Fibers:0.4 g

Sugar:13.8 g

Cholesterol:0 mg

Sodium:299.8 mg

Calcium:40.3 mg

SIMILAR RECIPES

  • Pheasant Breasts Stuffed with Slowly-Cooked Leeks, with Ice Cider “Crystals” and Foie Gras

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

boneless pheasant breasts

15

ml

olive or walnut oil

60

ml

maple syrup

250

ml

game stock or demi glace

75

ml

whole pearl onions

75

ml

whole red grapes

60

ml

port

30

ml

chopped french shallot

2

ml

nutmeg

METHOD

Preparing the pheasant
  1. Sear the pheasant breasts over high heat, skin-side down, in a little olive or walnut oil, turning from time to time;
  2. add the maple syrup, turn the breasts skin side down and cook in a 150° C (300° F) oven for about 7-10 minutes uncovered;
  3. remove; let rest, being sure to cover the breasts so they don't dry out.

Sauce and presentation

  1. Place the jus from the pheasant and maple syrup into a saucepan, add the shallots, pearl onions and grapes;
  2. let everything caramelize; add the port and game stock or demi-glace; remove the pearl onions and grapes;
  3. let reduce with a touch of nutmeg until the sauce has reached the desired consistency;
  4. strain; add the grapes and onions back to the sauce and set aside - cover until serving time so that a skin does not form on the surface;
  5. arrange the whole breasts on a warm plate and spoon the maple sauce with the onions and red grapes around them;
  6. accompany with fresh vegetables.

WINE SUGGESTIONS

Zinfandel Rosé

Chardonnay

Riesling

CHEF'S NOTES

This recipe can also be prepared with veal, chicken, pork or any other white meat.

Since pheasant is much leaner than traditional white meats, I advise cooking it at low heat: overcooking will make it tough and dry, which you naturally want to avoid.

For presentation, I place the pheasant breasts on a bed of spaghetti squash and wild rice with mild garlic that I arrange in circles using a mold. They are accompanied by slices of yellow zucchini, thinly sliced carrots and other fresh vegetables. The plate is decorated with a dried thin crêpe and a thin slice of fried celeriac.

Mario Martel, Quebec City



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box