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The Upland Cookbook
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Green Peppercorn Pheasant Breasts with Bacon
Ingredients:
- 4 halved pheasant breasts
- Bacon, ample enough to wrap each half pheasant breast
- 2 cups dry red wine (such as a Cabernet Sauvignon, Shiraz, or Merlot)
- 1 chopped onion
- 3 finely chopped cloves of garlic
- 1 teaspoon of tarragon
- 1 to 3 teaspoons of green peppercorns (add to suit your taste)
- 2 cups of heavy cream (whipping cream will do fine)
Directions:
Cut the four pheasant breasts in half, and wrap them with bacon. You may want
to use tootpicks to hold things together. Place the meat in a baking dish and
place it under a broiler until the bacon is browned, turning the meat over once
duringi the process. Remove the pan from the broiler and set the breasts on
layered paper towels to drain off the hot grease.
Remove most of the excess grease from pan, and deglaze the pan with the wine.
Pour the mixture into a sauce pan to make your sauce. Add to the saucepan the onion,
garlic, tarragon, and peppercorns. Bring the mixture to a slow boil. Reduce the
mixture by half by boiling off the lighter fluids.
Place the breast meat back in baking dish. After the sauce mixture has reduced by
hald, add the cream. Stir the sauce well, and pour it over the breasts. Put the
sauced pheasant breasts in the oven and slow cook them at 250 to 300 F for roughly
an hour, or as long as two hours until tender. Serves delightfully over a dish such
as risotto or rice pilaf
As you experiment with this dish, try changing the amounts of cream and/or wine
to stretch out or concentrate the sauce. You may also try the peppercorns in both
whole and crushed form (crushing them spices up the dish, if you like that sort of
thing). Consider pouring a nice dry red Zinfandel, Cabernet, or Rhone wine - whatever
it is will have to cut that sauce on your tongue, and keep up with the pepper
content.
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