Pheasant with juniper and choucroute

1 servings

Ingredients

QuantityIngredient
2Pheasant breasts
1teaspoonJuniper berries; crushed
1teaspoonShallot; chopped
3teaspoonsWhite wine vinegar
100millilitresWhite wine
100millilitresChicken stock
100millilitresDouble cream
250gramsChoucroute
2Rashers smoked streaky bacon; finely sliced

Directions

Pan fry the breasts. In a saucepan boil the berries, shallot and white wine and reduce until pan is almost dry. Add stock and cream and simmer until thickened.

Season and keep warm. Heat choucroute with a splash of water and the sliced bacon.

To serve, put a pile of choucroute on a plate, then a duck breast, and spoon the sauce around.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.