Pheasant Breast with Maple, Pearl Onions and Red Grapes Recipe
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 for 4 servings
- 4 boneless Pheasant breasts
- 15 ml (1 tbsp.) olive or walnut oil
- 60 ml (1/4 cup) Maple Syrup
- 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
 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
Search within the site
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