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Pheasant With Two Sauces

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  Pheasants 2 , sectioned into legs and breasts
  Oil 30 Milliliter (2 Tablespoon)
  Butter 2 Teaspoon (10 Milliliter)
  Spinach 750 Milliliter, washed, drained and stemmed (3 Cups)
  Onion 15 Milliliter, chopped (1 Tablespoon)
  Garlic 1 Clove (5 gm), chopped
  Sweet red pepper 15 Milliliter, finely diced (1 Tablespoon)
  Hollandaise sauce 1 Liter (1 Packet)
  Tomato paste 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste

–  Preheat the oven to 350 °F (175 °C).
–  In a skillet, heat half the oil. Sear the 4 pheasant legs well on all sides, transfer them to a baking dish, season with salt and pepper and bake for 15 minutes.
–  Do the same with the
4 pheasant breasts and put them in with the legs for the final 10 minutes of cooking.
–  Meanwhile, melt the butter in a skillet and saute the onion and garlic without browning. Add the spinach and sweet red pepper. Cook, stirring continually, until the spinach is quite wilted. Set aside.
–  Prepare hollandaise sauce according to package directions. Divide it in half. Add the tomato paste to the first half and set aside. Add
2 tbsp (30 ml) of the cooked spinach to the second half, and run it through the food processor for 15 seconds to make a sauce.
–  Turn the oven to broil when taking out the pheasant.
–  Cover the legs with some of the spinach sauce and the breasts with some of the tomato sauce. Run them under the broiler for about 2 minutes.

Recipe Summary

Main Dish

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Pheasant With Two Sauces Recipe