Breast Of Pheasant With Orange And Ginger Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jash01 | 4 | Servings | |
INGREDIENTS
| 4 | Boned, skinned pheasant | |
| breasts | ||
| 6 | oz | Thinly-sliced fresh |
| mozzarella | ||
| 4 | oz | Thinly-sliced Proscuitto |
| or other good ham | ||
| 1/3 | c | Mixed chopped herbs |
| such as parsley chives | ||
| and/or basil | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/4 | c | Chopped shallots or green |
| onions | ||
| 3/4 | c | Chopped mushrooms |
| 3 | T | Unsalted butter |
| 3 | c | Rich chicken stock |
| 1 | c | Dry white wine |
| 3/4 | c | Fresh orange juice |
| 2 | T | Chopped fresh ginger |
| 3/4 | c | Heavy cream |
| 1 | T | Grated orange zest |
| A few drops Fresh lemon | ||
| juice |
INSTRUCTIONS
Place breasts between layers of plastic wrap and very gently pound to flatten each breast evenly. Place slices of mozzarella and Proscuitto on each to cover breast. Sprinkle chopped herbs over all and season lightly with salt and pepper. Fold each breast in half and skewer together. Set aside. Prepare the sauce by sauteing the shallots and mushrooms in 1 tablespoon of butter until lightly colored. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add cream and reduce again to a light sauce consistency. Strain carefully and add orange zest, salt, pepper and drops of lemon juice to taste. Keep warm. Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a saute pan and saute prepared breasts over moderate heat, browning on both sides. Place on warm plates and spoon prepared sauce around. This recipe yields 4 servings. Comments: This approach to rolling up the boned breast with a flavorful filling can be used equally well with breasts of other birds. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9759 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-06-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 765
Calories From Fat: 334
Total Fat: 37.8g
Cholesterol: 276.3mg
Sodium: 352.4mg
Potassium: 1000mg
Carbohydrates: 14.7g
Fiber: 1.2g
Sugar: 7.2g
Protein: 78.7g