• 1serving
  • 120minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, E, P
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Water 2 Quart

  2. Juniper berries 4

  3. Bay leaf 1

  4. Thyme 1 Bunch (100 gm)

  5. Allspice berries 4

  6. Whole cloves 2

  7. Garlic head 1

  8. Granulated sugar 2 Tablespoon

  9. Kosher salt To Taste , divided use 1/2 lb. and to taste

  10. Pheasant breasts 4 (airline cut wing tip removed and bone frenched)

  11. Pheasant 2 Quart (chicken stock)

  12. Red pepper flakes 12 Teaspoon

  13. Whole black peppercorns 12 Teaspoon

  14. Fennel seeds 12 Teaspoon

  15. Cracked black pepper To Taste (divided use to taste)

  16. Olive oil 2 Ounce

  17. Dry white wine 1 Cup (16 tbs)

  18. Kalamata or black olives 4 Ounce , pitted

  19. Low sugar fruit pur©e 2 Tablespoon (such as white peach or mango to garnish)

  20. Thyme 1 Tablespoon (lavender flowers)

Instructions Jump to Ingredients ↑

  1. Directions To make brine, place water in pot large enough to easily hold liquid and meat. Create sachet of juniper berries, bay leaf, thyme, allspice, cloves and garlic. Add sugar, sachet and 1/2 lb. salt to water; stirring to dissolve. Add pheasant to brine, weighting top to completely submerge. Refrigerate 4 to 6 hours.

  2. To make poaching liquid, combine stock, pepper flakes, peppercorns and fennel seeds in large braising pan; sea-son with salt and pepper. Bring to boil and reduce heat to simmer; simmer at least 10 minutes to infuse flavors.

  3. Remove pheasant from brine; rinse under cold water. Add to poaching liquid, covering completely (add additional stock if needed); place parchment paper over breasts to keep them submerged. Simmer gently until internal temperature reaches 125F, 8 to 12 minutes.

  4. Remove pheasant from liquid and pat dry; reserve liquid. Heat olive oil in large sauté pan over medium-to-high heat. Add pheasant to pan, skin-side down. Cook until skin is crisp and nicely browned, basting To prepare sauce, place wine and 3 cups braising liquid in medium saucepan over medium-high heat; bring to boil. Cook until volume reduces by 1/4. Remove from heat; add olives. Purée; strain through fine strainer.

  5. To serve, spoon line of fruit purée down center of each plate; drizzle olive sauce around. Thinly slice pheasant breast; fan over sauce. Sprinkle with thyme or lavender flowers.

  6. Note:

  7. Poaching liquid and brine may be prepared several days in advance and kept refrigerated. The poached pheasant-and-olive sauce may also be prepared 1 to 2 days ahead and refrigerated. Remove poached pheasant from refrigerator and allow to warm slightly, 10 to 15 minutes, before finishing recipe.


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