Orange Pheasant filets
Instructions
Boneless pheasant, cut the meat into slices and keep aside the carcass.
Leave In a pan melt the butter with a few juniper berries, bake the fillets of meat to moderate flame for about 20 minutes.
In another pot, pour the wine, broth, some peppercorns and salt.
Soak up the carcass and bring to a boil.
Continue cooking until the liquid is reduced by half.
Strain it and grease free.
When serving the fillets in sauce heated, add the orange juice, let boil 2 minutes again.
Arrange on serving dish, serve immediately.
Accompanying wines: Pinot Noir DOC Oltrepò Pavese, Morellino Di Scansano DOC, Gioia Del Colle Rosso DOC.
Ingredients and dosing for 4 persons
- 1 pheasant
- 1 orange
- 60 g of butter
- 1 glass dry white wine
- Some berries of juniper
- 20 cl of broth
- Salt
- Peppercorns