• Recipe

    Stefan Kölsch

    Walnut Coated Pheasant Breast Fillets

     
    Pack flavour into dinner time with a rich walnut coating for pan fried pheasant breast fillet. Rich gamey flavour combines with rowan jelly to a refreshing tang. You will not need any other pan fried pheasant breast recipes.
    • Serves 4-8
    • Preparation time 20 mins
    • Cooking time 20 mins
  • Ingredients
     
    • 8 Pheasant Breast Fillets
    • Salt & Pepper
    • 2-3 tbsp Plain Flour
    • 40g Sliced Bread (toasted and cut into small cubes)
    • 100g Walnuts
    • 1 Large Egg (beaten)
    • 3-4 tbsp Olive Oil
    • 1 Shallot (chopped)
    • 200ml Red Wine
    • 200ml Game Stock or Vegetable Stock
    • 4 tbsp Rowan Jelly or Cranberry Sauce
    • 20g Butter (cold)
  • Method
     
    1. Preheat the oven to 80°C / 175°F.
    2. Remove the meat from the fridge about 20 minutes before cooking and pat dry with kitchen paper. Season with salt and pepper, coat in the flour and shake off any excess.
    3. Place the toasted bread and walnuts into a food processor and blend to a fine, even consistency, then sprinkle evenly over a flat surface.
    4. One by one, dip the pheasant breasts in the egg, followed by the walnut mixture, until they are all evenly coated.
    5. Heat the oil in a large frying pan over a medium heat and sear the coated pheasant breasts on each side for 2-3 minutes, until golden brown. Remove and place on kitchen paper to drain, then transfer back to the oven to rest.
    6. Add the shallots to the frying pan and sauté for 1-2 minutes.
    7. Deglaze the pan with the wine and stock, then increase the heat and reduce the liquid by half. Add the rowan jelly to the pan and bring to the boil.
    8. Blend the sauce through a hand-held blender, then pass through a sieve to remove any remaining lumps.
    9. Bring the sauce to the boil again, add the butter and whisk until melted, then serve with the pheasant breasts on preheated plates.
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