Pheasant With Juniper And Choucroute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | British | British, Modern, Thoroughly | 1 | Servings |
INGREDIENTS
| 2 | Pheasant breasts | |
| 1 | t | Juniper berries, crushed |
| 1 | t | Shallot, chopped |
| 3 | t | White wine vinegar |
| 100 | White wine | |
| 100 | Chicken stock | |
| 100 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1011
Calories From Fat: 568
Total Fat: 63.2g
Cholesterol: 288.6mg
Sodium: 1070.3mg
Potassium: 1144.1mg
Carbohydrates: 2.2g
Fiber: 0g
Sugar: 0g
Protein: 102g