Roasted Pheasant Breast with Grape Sauce

Rating: 3.8 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Lightly season the pheasant breasts, brown them in a roasting pan with a tiny bit of rosemary, sage, clarified butter and juniper berries all around. Put them in the 150 °C hot stove for 10 minutes.

For the sauce, remove the spices from the roaster, bring the game stock to a boil, extinguish with port wine and make. Add the truffle juice and the truffles cut into slices or strips, add the port wine, simmer briefly and pour on the freshly squeezed grape juice. Season the sauce and thicken with cubed ice-cold butter (do not make more).

Cut the Brussels sprouts in half and steam until tender. Season to taste.

Skin, halve and seed the grapes for the garnish. Warm in a saucepan with a splash of port before serving.

Arrange the pheasant breasts on the Brussels sprouts, pour the sauce around them and garnish with the grapes.

Tip: Always use aromatic spices to enhance your dishes!

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