Pheasant Breast with Apples and Walnut Kernels
Pheasant breast with apples and walnut kernels is a recipe featuring fresh ingredients from the pheasant category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pheasant breasts (about 120 g each)
- Salt
- black pepper (freshly ground)
- 2 tbsp Vegetable oil
- 5 sprigs thyme
- 20 ml Calvados
- 200 ml poultry stock
- 600 g black salsify
- 2 tbsp butter
- powdered sugar
- 2 Apples
- thyme
- chopped walnut kernels
Instructions
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1.
Preheat the oven to 100 °C (203 °F) with both top and bottom heating.
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2.
Rinse the pheasant breasts, pat them dry, season with salt and pepper, then sear them briefly in hot oil with thyme sprigs on both sides. Transfer to a rack over a fat pan and roast for about 30 minutes. Deglaze the pan with Calvados and a splash of stock to loosen the browned bits.
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3.
Peel the black salsify and cook it in salted water for about 15 minutes until very firm. Drain, then lightly caramelize it in 1 tbsp butter sprinkled with powdered sugar. Season with salt and pepper.
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4.
Wash the apples, quarter them, remove the core, and cut each quarter into strips. In the remaining butter, also dusted with powdered sugar, sauté the apple strips until golden brown. Deglaze with the pan juices and remaining stock, simmer until the apples are tender, then season with salt and pepper.
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5.
Arrange the black salsify and apple strips on plates. Slice the pheasant breasts into rounds and place them atop. Pour the sauce over everything and garnish with thyme sprigs and walnut kernels before serving.
