Pheasant with juniper and choucroute

Yield: 1 servings

Measure Ingredient
2 \N Pheasant breasts
1 teaspoon Juniper berries; crushed
1 teaspoon Shallot; chopped
3 teaspoons White wine vinegar
100 millilitres White wine
100 millilitres Chicken stock
100 millilitres Double cream
250 grams Choucroute
2 \N Rashers smoked streaky bacon; finely sliced

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.

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