Pheasant breast with vegetables and butter sauce

Ingredients

• 200 g butter
• 1 Shallot
• 50 ml dry white wine
• 50 ml white wine vinegar
• 2 egg yolks
• 1 tbsp freshly chopped tarragon leaves
• 1 tbsp freshly chopped chervil leaves
• Salt
• white pepper (from the grinder)

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Peel the potatoes and cut them into sticks. Toss with 2 tbsp oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and bake for about 30 minutes, turning occasionally.

3. 3.

   Rinse the pheasant, pat dry, and season with salt and pepper. In a hot oven‑proof pan, brown the pheasant all over in butter with oil. Transfer the pan to the oven with the potatoes and cook for about 15 minutes, basting with fat frequently.

4. 4.

   Wash, trim, and cut the green beans into diagonal slivers. Blanch in salted water for about 5 minutes, shock in cold water, then drain.

5. 5.

   For the sauce melt the butter and skim off the foam. Peel and finely chop the shallot; add it with wine and vinegar to a small pot. Reduce by half over medium heat (about 10 minutes), cool completely, and strain through a fine sieve. Whisk the egg yolks with the reduction in a double boiler until creamy (do not let it get too hot). Remove from heat and gradually pour in the butter first as drops, then in a thin stream while constantly stirring until a glossy, creamy sauce forms. Stir in tarragon and chervil; season with salt and pepper.

6. 6.

   Toss the beans in hot butter and arrange on plates with the potatoes. Place the pheasant on top and spoon the sauce over it.