Pheasant Breast with Apples and Creme Fraiche
Sweet apple and tangy creme freche combine to make a tasty sauce to complement the subtle gaminess of pheasant breast. I'd guess this would be fine for chicken, too.
Preparation time:15 minutes, cooking time:15 minutes, serves 4
Ingredients
2 tbsp olive oil
4 Pheasant Breast Fillets
2 small Royal Gala apples, peeled, cored and cut into 12 wedges each
2 Cup Chicken Stock
5 tbsp creme fraiche
4 tbsp fresh parsley, finely chopped
Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat down then stir in the creme fraiche and parsley. Option: add a splash of cider or Calvados to the sauce for a more complex flavor. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through.
Serve with mushroom wild rice or lightly steamed cabbage - or both.
