Name: Pheasant with Juniper And Choucroute
Ingredients: 2 Pheasant breasts; 1 ts Juniper berries; crushed; 1 ts Shallot; chopped; 3 ts White wine vinegar; 100 ml White wine; 100 ml Chicken stock; 100 ml Double cream; 250 g Choucroute; 2 Rashers smoked streaky bacon; finely sliced

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	British	Thoroughly, Modern, British	1	servings

INGREDIENTS

2		Pheasant breasts
1	ts	Juniper berries; crushed
1	ts	Shallot; chopped
3	ts	White wine vinegar
100	ml	White wine
100	ml	Chicken stock
100	ml	Double cream
250	g	Choucroute
2		Rashers smoked streaky bacon; finely sliced

INSTRUCTIONS

Pan fry the breasts. In a saucepan boil the berries, shallot and white wine
and reduce until pan is almost dry. Add stock and cream and simmer until
thickened.
Season and keep warm. Heat choucroute with a splash of water and the sliced
bacon.
To serve, put a pile of choucroute on a plate, then a duck breast, and
spoon the sauce around.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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