Gourmetpedia EN
 
 
 
 
 
 
 
Français
 
Pheasant Breast with Maple, Pearl Onions and Red Grapes Recipe
 
Recipe
Photos
 
 
Pheasant Breast with Maple, Pearl Onions and Red Grapes
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
This recipe can also be prepared with veal, chicken, pork or any other white meat.

Since pheasant is much leaner than traditional white meats, I advise cooking it at low heat: overcooking will make it tough and dry, which you naturally want to avoid.

For presentation, I place the pheasant breasts on a bed of spaghetti squash and wild rice with mild garlic that I arrange in circles using a mold. They are accompanied by slices of yellow zucchini, thinly sliced carrots and other fresh vegetables. The plate is decorated with a dried thin crêpe and a thin slice of fried celeriac.

Mario Martel, Quebec City
Ingredients
Ingredients for 4 servings
- 4 boneless Pheasant breasts
- 15 ml (1 tbsp.) olive or walnut oil
- 60 ml (1/4 cup) Maple Syrup
Sauce
- 250 ml (1 cup) game stock or demi-glace
- 75 ml (5 tbsp.) whole pearl onions
- 75 ml (5 tbsp.) whole red grapes
- 60 ml (1/4 cup) Port
- 30 ml (2 tbsp.) chopped French shallot
- A pinch of nutmeg
Method
 Preparing the pheasant
  1. Sear the pheasant breasts over high heat, skin-side down, in a little olive or walnut oil, turning from time to time;
  2. add the maple syrup, turn the breasts skin side down and cook in a 150° C (300° F) oven for about 7-10 minutes uncovered;
  3. remove; let rest, being sure to cover the breasts so they don't dry out.

Sauce and presentation

  1. Place the jus from the pheasant and maple syrup into a saucepan, add the shallots, pearl onions and grapes;
  2. let everything caramelize; add the port and game stock or demi-glace; remove the pearl onions and grapes;
  3. let reduce with a touch of nutmeg until the sauce has reached the desired consistency;
  4. strain; add the grapes and onions back to the sauce and set aside - cover until serving time so that a skin does not form on the surface;
  5. arrange the whole breasts on a warm plate and spoon the maple sauce with the onions and red grapes around them;
  6. accompany with fresh vegetables.
 
More recipe ideas
Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown Sauce
Duck with Vanilla
Bresse Chicken Fricassee with Garlic Cloves and Foie Gras
Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up