Pan Roasted Breast of Pheasant with Vanilla and Pears

Name: Pan Roasted Breast of Pheasant with Vanilla and Pears
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 4
Cuisine: Global
Ingredients: 2 Anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices; 4 servings Freshly ground black pepper; 4 chives blades, for garnish; 1 Tbsp coriander seed, toasted and crushed fine; 480 milliliters dry red wine; 120 milliliters dry white wine, preferably Chardonnay; 2 Tbsps snipped fresh chives; 2 Tbsps preserved ginger, minced; 238 milliliters heavy cream; 85 milliliters honey; 161 grams pear cider; 3 larges pheasant breasts, removed from the bone with skin and wing tip attached (use; 7 smalls pheasant breasts if small); 370 grams rice pilaf, formed into a cylinder in a gelatin mold; 73 grams salt; 4 servings Salt; 237 grams diced shallots; 6 Tbsps sugar; 4 Tbsps unsalted butter; 1 large vanilla bean, split lengthwise in half and scraped to gather the vanilla seeds; 946 milliliters cold water

Need a gluten free main course? Pan Roasted Breast of Pheasant with Vanillan and Pears could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains about 940g of protein, 415g of fat, and a total of 8436 calories. This recipe covers 76% of your daily requirements of vitamins and minerals. If you have shallots, pheasant breasts if ), honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 2 minutes.

Instructions

To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve.

Ingredients you will need

Pheasant

Sugar

Water

Salt

Equipment you will use

Bowl

Add the pheasant breasts, cover with plastic wrap and refrigerate overnight.

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Pheasant

Wrap

Equipment you will use

Plastic Wrap

To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallots cooking until tender, about 3 minutes.

Ingredients you will need

Shallot

Add the vanilla bean and seeds, white wine, cider, and cream. Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes.

Ingredients you will need

Vanilla Bean

White Wine

Sauce

Cream

Seeds

Add the ginger. Season with salt and pepper. Keep warm.

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Salt And Pepper

Ginger

In another saucepan, combine the red wine and the honey. Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes. Reserve.

Ingredients you will need

Red Wine

Honey

Equipment you will use

Sauce Pan

To cook the pheasants: Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat. Season the pheasant with salt, pepper, and coriander.

Ingredients you will need

Coriander

Pheasant

Butter

Pepper

Salt

Equipment you will use

Frying Pan

Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. Turn over and transfer the pan to the lower rack of the oven. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven. Allow to rest a couple of minutes before cutting.

Ingredients you will need

Pheasant

Equipment you will use

Oven

Frying Pan

In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes.

Ingredients you will need

Anjou Pear

Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes.

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Sugar

Remove the pears and keep warm.

Ingredients you will need

Pear

Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate. Position the pear slices around the rice cylinder. Slice the pheasant on a bias to yield 4 or 6 thin broad slices. Stack the slices on top of the rice cylinder. Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate.

Ingredients you will need

Pheasant

Red Wine

Vanilla

Ginger

Sauce

Pear

Rice