- 2 pheasant breast halves, skinned and boned
- Salt and pepper
- 3 tablespoons [45 g] butter
- 2/3 cup [160 mL] beef broth
- 1/4 cup [60 mL] red wine
- 2 tablespoons [30 mL] Cognac
- 1 tablespoon [15 mL] raspberry vinegar
- 1/4 cup [60 mL] heavy cream [35% m.s.g.]
- Fresh raspberries, to taste
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- Preheat oven to 375°F [190°C].
- Salt and pepper pheasant breast halves.
- Into a frypan, melt butter.
- Brown pheasant breast halves until golden brown on all sides.
- Transfer pheasant breasts halves into an oven-safe dish.
- Roast into preheated oven for approximately 8 minutes.
- Into a small saucepan, heat together, over medium heat, beef broth, red wine and Cognac.
- Reduce by half, over low heat.
- Pour raspberry vinegar into reserved frypan.
- Pour in beef broth mixture.
- Delicatly mix in cream and fresh raspberries.
- Simmer for 1 minute.
- Arrange pheasant breasts onto a serving platter.
- Serve, completely coated with sauce.
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