PAN ROASTED BREAST OF PHEASANT WITH VANILLA AND PEARS
Steps:
- To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve. Add the pheasant breasts, cover with plastic wrap and refrigerate overnight.
- To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat. Add the shallots cooking until tender, about 3 minutes. Add the vanilla bean and seeds, white wine, cider, and cream. Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes. Add the ginger. Season with salt and pepper. Keep warm.
- In another saucepan, combine the red wine and the honey. Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes. Reserve.
- To cook the pheasants: Preheat the oven to 375 degrees F.
- In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat. Season the pheasant with salt, pepper, and coriander. Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. Turn over and transfer the pan to the lower rack of the oven. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven. Allow to rest a couple of minutes before cutting.
- In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat. Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes. Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes. Remove the pears and keep warm.
- To Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate. Position the pear slices around the rice cylinder. Slice the pheasant on a bias to yield 4 or 6 thin broad slices. Stack the slices on top of the rice cylinder. Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate. Sprinkle the dish with freshly ground black pepper and chives. Garnish with the vanilla bean and sprigs of chive over the pheasant. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aadarsh singh
[email protected]I'm not sure if I did something wrong, but my pheasant didn't turn out as tender as I would have liked.
Issam Simk
[email protected]This was a great recipe! The pheasant was cooked perfectly and the vanilla and pear sauce was delicious.
Binisa Gahatraj
[email protected]I'm definitely going to try this recipe again. I think it would be even better with a different type of fruit, like apples or cranberries.
Leena SEM
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Herlyne Falanga
[email protected]I would have liked the sauce to be a bit thicker, but overall this was a great recipe.
Donna Holmes
[email protected]I made this dish for my family and they all loved it! Even my picky kids ate it all up.
Dorothy Williams
[email protected]This dish was a bit too rich for my taste, but it was still very good.
QueenFAIRY yt
[email protected]I'm not a big fan of pears, but I really enjoyed the vanilla and pear sauce in this dish.
Fhranali123 Fhranali
[email protected]This was my first time cooking pheasant and it turned out great! The recipe was easy to follow and the results were delicious.
jack black
[email protected]I would definitely recommend this recipe to anyone who loves pheasant. It's a unique and delicious dish that is sure to impress your guests.
Zibura Zibura
[email protected]The vanilla and pear sauce was a bit too sweet for my taste, but the pheasant was cooked perfectly.
Badon Mir
[email protected]This dish is definitely a keeper! I'll be making it again and again.
SOHAIB NASIR SOHAIB NASIR
[email protected]I'm not sure what went wrong, but my pheasant turned out dry and tough. Maybe I overcooked it?
Maryann Faucher
[email protected]This recipe was easy to follow and the results were amazing! The pheasant was so tender and juicy, and the vanilla and pear sauce was the perfect accompaniment.
Moaz hamada
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination and the pheasant was cooked perfectly.
Pearlie Stephens
[email protected]This dish was a bit too sweet for my taste, but I can see how it would be appealing to others. The pheasant was cooked well, but I found the vanilla and pear sauce to be a bit overpowering.
Ayaz AliAbro
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pheasant, but I was pleasantly surprised. The vanilla and pears really helped to mellow out the gaminess of the pheasant.
Alhassan abubakar
[email protected]This pheasant dish was an absolute delight! The combination of vanilla and pears was unexpected but worked beautifully. The pheasant was cooked to perfection, juicy and tender on the inside with a crispy skin on the outside.