Pheasant breast with cervantes
Instructions
2_09352 BREAST of PHEASANT to CERVANTES INGREDIENTS for 4 PEOPLE 4 pheasant breasts, chopped shallots, 2 300 g mushrooms nails clean, 200 ml of cream, 1/2 glass of port, 250 g pappardelle flavored with truffles, pine nuts, butter, salt and pepper Melt a tablespoon of butter in a pan and let Cook 5 minutes per side pheasant breasts, over high heat until they are nicely Golden.
Remove meat and keep warm, drain cooking grease and saute in same Pan chopped shallots.
Add the mushrooms and continue cooking for another 5 minutes, then sprayed with cream, season with salt and pepper and pour the port.
Stir and reduce the sauce over low heat, until he reaches a creamy consistency.
Toast the pine nuts in a pan and bring to a boil a pot with boiling salted water.
Let Cook al dente pappardelle, drain and season with a knob of butter and toasted pine nuts.
Place in individual dishes as pheasant breasts, decorate with mushroom sauce and take them with the pappardelle pasta with truffles.
Serve immediately.
