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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Pheasant Sautéed with Shallots & Orange
Cream
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Ingredients:
- 1 pheasant, about 2 pounds
(boned and skinned, meat removed from the bones
the day before)
OR 2 boned, skinned chicken breasts
2 Tablespoons butter
2 Tablespoons canola oil
Mixture of 1/2 cup Oat Flour and 1/2 cup Soy Flour (for dusting meat)
2 Tablespoon shallots, chopped fine
1/2 teaspoon salt, more or less to taste
1/8 teaspoon white pepper, ground
1 teaspoon orange extract or 1/8 tsp orange oil
1 teaspoon orange zest (grated orange rind)
2 packets Splenda
1 cup pheasant or chicken stock
1 Tablespoon chives, chopped
2 Tablespoons butter
1/4 cup heavy cream
1 cup chicken stock - if using Chicken only!
The day before, remove the meat from the bones. You will have two boneless and skinless
breasts, thighs and a few nuggets of leg meat. (Alternatively, prepare chicken breasts -
skin if neccesary, and clean.) Pound the meat between sheets of plastic wrap until pieces
are 1/4 in thick. Cover with plastic wrap and refrigerate. (Use bones and
nuggets of meat from pheasant legs to make stock in water - about 6 cups, along
with a few slices of onion, celery and carrot. Add a small piece of bay leaf and a few
peppercorns. Bring to a boil and then reduce the heat and simmer for 2 hours. Strain and
cool the stock.)
In a non-stick frying pan heat the butter and oil over medium-high heat until the butter
turns light golden. Dip the meat into flour lightly coating it, place in the pan what
would have been skin side down and sprinkle with salt and pepper. Sauté slowly for
about 3 minutes and turn over and cook 3 minutes longer this time over medium heat,
try not to over brown them. Remove from the pan and keep warm covered with a little
aluminum foil. Add the shallots and cook one minute. Add the stock, orange extract and
zest and Splenda. Bring to a boil. Reduce the mixture until it is
about 1/2 cup in volume, add heavy cream and butter and cook to thicken 3 additional
minutes. Add cooked pheasant or chicken. Warm them in the sauce turning a few times,
adjust the seasonings with salt and white pepper to your taste. Serve immediately
sprinkled with chopped chives and the remaining sauce.
Serves 2. 2.5 carbs per serving with sauce.
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