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Poached Breast of Pheasant

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  Water 2 Quart
  Juniper berries 4
  Bay leaf 1
  Thyme 1 Bunch (100 gm)
  Allspice berries 4
  Whole cloves 2
  Garlic head 1
  Granulated sugar 2 Tablespoon
  Kosher salt To Taste, divided use 1/2 lb. and to taste
  Pheasant breasts 4 (airline cut wing tip removed and bone frenched)
  Pheasant 2 Quart (chicken stock)
  Red pepper flakes 1⁄2 Teaspoon
  Whole black peppercorns 1⁄2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Cracked black pepper To Taste (divided use to taste)
  Olive oil 2 Ounce
  Dry white wine 1 Cup (16 tbs)
  Kalamata or black olives 4 Ounce, pitted
  Low sugar fruit pur e 2 Tablespoon (such as white peach or mango to garnish)
  Thyme 1 Tablespoon (lavender flowers)

To make brine, place water in pot large enough to easily hold liquid and meat. Create sachet of juniper berries, bay leaf, thyme, allspice, cloves and garlic. Add sugar, sachet and 1/2 lb. salt to water; stirring to dissolve. Add pheasant to brine, weighting top to completely submerge. Refrigerate 4 to 6 hours.

To make poaching liquid, combine stock, pepper flakes, peppercorns and fennel seeds in large braising pan; sea-son with salt and pepper. Bring to boil and reduce heat to simmer; simmer at least 10 minutes to infuse flavors.

Remove pheasant from brine; rinse under cold water. Add to poaching liquid, covering completely (add additional stock if needed); place parchment paper over breasts to keep them submerged. Simmer gently until internal temperature reaches 125F, 8 to 12 minutes.

Remove pheasant from liquid and pat dry; reserve liquid. Heat olive oil in large sauté pan over medium-to-high heat. Add pheasant to pan, skin-side down. Cook until skin is crisp and nicely browned, basting

To prepare sauce, place wine and 3 cups braising liquid in medium saucepan over medium-high heat; bring to boil. Cook until volume reduces by 1/4. Remove from heat; add olives. Purée; strain through fine strainer.

To serve, spoon line of fruit purée down center of each plate; drizzle olive sauce around. Thinly slice pheasant breast; fan over sauce. Sprinkle with thyme or lavender flowers.

Poaching liquid and brine may be prepared several days in advance and kept refrigerated. The poached pheasant-and-olive sauce may also be prepared 1 to 2 days ahead and refrigerated. Remove poached pheasant from refrigerator and allow to warm slightly, 10 to 15 minutes, before finishing recipe.

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Pheasant has long been a prized delicacy in Europe, where it long has been a menu standard for kings and queens. The lean meat is noted for its tenderness and subtle, slightly sweet taste that’s a bit more assertiveness than chicken. Brining will result in a plump, moist and juicy piece of poultry. The technique of poaching and then sautéing will gives textural differentiation.
Poached Breast of Pheasant

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Poached Breast Of Pheasant Recipe, Poached Breast Of Pheasant