Fillets Of Pheasant With Orange
Recipe second for 4 people based on Pheasant - cooking method pan to boil.
Preparation:
Preparation: Bone the pheasant, cut the meat into slices and keep the carcass aside. In a pan let the butter melt with some juniper berries, cook the meat fillets over a moderate heat for about 20 minutes. In another saucepan, pour the wine, the broth, some peppercorns and the salt. Dip the carcass in it and bring to a boil. Continue cooking until the liquid is reduced by half. Filter it and possibly degrease it. Just before serving, heat the fillets in the sauce, add the orange juice, let it boil for another 2 minutes. Arrange on serving plate, serve immediately. Accompanying wines: Oltrepò Pavese Pinot Nero DOC, Morellino Di Scansano DOC, Gioia Del Colle Rosso DOC.
Ingredients:
Ingredients: 1 Pheasant - 1 Orange - 60 G Butter - 1 Glass Dry White Wine - Some Juniper Berries - 20 Cl Broth - Salt - Peppercorns
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