PAN ROASTED BREAST OF PHEASANT WITH VANILLA AND PEARS
Steps:
- To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve. Add the pheasant breasts, cover with plastic wrap and refrigerate overnight.
- To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat. Add the shallots cooking until tender, about 3 minutes. Add the vanilla bean and seeds, white wine, cider, and cream. Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes. Add the ginger. Season with salt and pepper. Keep warm.
- In another saucepan, combine the red wine and the honey. Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes. Reserve.
- To cook the pheasants: Preheat the oven to 375 degrees F.
- In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat. Season the pheasant with salt, pepper, and coriander. Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. Turn over and transfer the pan to the lower rack of the oven. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven. Allow to rest a couple of minutes before cutting.
- In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat. Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes. Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes. Remove the pears and keep warm.
- To Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate. Position the pear slices around the rice cylinder. Slice the pheasant on a bias to yield 4 or 6 thin broad slices. Stack the slices on top of the rice cylinder. Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate. Sprinkle the dish with freshly ground black pepper and chives. Garnish with the vanilla bean and sprigs of chive over the pheasant. Serve immediately.
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Parboti Chakma
[email protected]The pheasant was cooked perfectly and the pears and vanilla sauce were delicious. I would definitely recommend this recipe.
Muhammad Madni
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely make it again.
Lebogang Msiza
[email protected]I found the pheasant to be a bit dry, but the pears and vanilla sauce were excellent.
Fuseini Saani
[email protected]This dish was a bit too rich for my taste, but it was still very good.
Asma Sami
[email protected]I loved the combination of flavors in this dish. The pheasant was tender and flavorful, and the pears and vanilla sauce added a nice sweetness and acidity.
Murtaza Hasan
[email protected]This was my first time cooking pheasant and it turned out great! The recipe was easy to follow and the dish was delicious.
Suraj Shiwakoti
[email protected]I'm not a huge fan of pheasant, but this recipe changed my mind. The meat was cooked perfectly and the pears and vanilla sauce were the perfect complement.
Skplunkerin
[email protected]This dish was a bit time-consuming, but it was definitely worth the effort. The pheasant was tender and flavorful, and the pears and vanilla sauce were divine.
Azhar Khan
[email protected]The pheasant was cooked perfectly and the pears and vanilla sauce were delicious. I would definitely recommend this recipe.
Orji Chiemerie
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely make it again.
TaMong Suyuna
[email protected]I found the pheasant to be a bit dry, but the pears and vanilla sauce were excellent.
Rosa Ganzalez
[email protected]This dish was a bit too rich for my taste, but it was still very good.
Jacob Evans
[email protected]I loved the combination of flavors in this dish. The pheasant was tender and flavorful, and the pears and vanilla sauce added a nice sweetness and acidity.
Tokyo Op
[email protected]This was my first time cooking pheasant and it turned out great! The recipe was easy to follow and the dish was delicious.
Prem Lamichhne
[email protected]I'm not a huge fan of pheasant, but this recipe changed my mind. The meat was cooked perfectly and the pears and vanilla sauce were the perfect complement.
Gulfam Gujjar
[email protected]I made this dish for a special occasion dinner and it was a huge hit. Everyone raved about the pheasant and the pears and vanilla sauce.
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[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The pheasant was cooked to perfection and the pears and vanilla sauce were divine.
Hasan Basir
[email protected]I've never had pheasant before, but this recipe was a great introduction. The meat was tender and flavorful, and the pears and vanilla sauce added a nice sweetness and complexity.
Daniels Pranks
[email protected]This dish was absolutely delicious! The pheasant was cooked perfectly and the pears and vanilla sauce were the perfect accompaniment.