Pheasant with juniper and choucroute
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | Rashers 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.