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Breast Of Pheasant With Grapes Pine Nuts

Breast of pheasant with grapes  pine nuts
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Breast Of Pheasant With Grapes Pine Nuts Recipe, How To Make Breast Of Pheasant With Grapes Pine Nuts Recipe

Grapes and pine nuts add a unique bit of flavor to this pheasant fettucine topper. Learn the recipe of Breast of pheasant with grapes pine nuts by vahchef.

About Recipe

How to make Breast of pheasant with grapes pine nuts

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Breast of pheasant with grapes  pine nuts
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Breast of pheasant with grapes pine nuts
• Pheasant - 1 kg.
• Green grapes (cut in halves) - 250 grams.
• All-purpose flour (maida) - 100 grams.
• Cream of mushroom soup - 200 grams.
• Heavy cream - 1 cup.
• Pine nuts - 100 grams.
• Garlic (chopped) - 6 cloves.
• Fresh mushroom - 200 grams.
• Shallot - 4 numbers.
• Dry sherry - 100 ml.
• Soy sauce - 1 tablespoon.
• Butter - 200 grams.
• Olive oil - half cup.
Method:
  • With a sharp knife remove the two breasts from the center bone and also all the meat from the legs. Remove all the skin and excess fat.
  • Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish. Marinate with the garlic soy sauce and olive oil overnight if possible.
  • Melt the butter in a heavy skillet, season the pheasant with salt and pepper dip in flour and saute over low heat until light brown.
  • Remove from skillet and place pheasant on a heated platter.
  • Add more butter to the pan if necessary and add the onions and saute.
  • Now add fresh mushrooms, mushroom soup, sherry wine, heavy cream, grapes and bring to a boil.
  • Garnish with pine nuts and ladle over the pheasants.

Serve with fettuccine.






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