Pan Roasted Pheasant Breast with Spiced Apple Compote

Pan Roasted Pheasant Breast with Spiced Apple Compote

Here’s a wonderful dish for the holidays courtesy of Chef Marc-Andre Choquette of Tableau Bar Bistro in Vancouver

 

Pheasant

Pheasant breast – 4

Olive oil – 2 tbsp

Salt, pepper – to taste

Butter – 4 tbsp

Fresh thyme – 2 sprigs

Rosemary – 1 sprig

Garlic- 1 clove

 

Heat a suitable pan on med-high heat

Season the pheasant with salt and a good crack of pepper.  Add the olive oil to the pan.  Your oil / pan should be nice and hot.

Sear the meat skin side down into the pan, make sure you don’t over crowd the pan.

Let the pheasant continue to cook until you have a nice brown colour on the skin.

Turn the meat over and turn the heat down.  Add the butter, the herbs and the garlic clove to the pan.

Let the butter gently foam and brown over the pheasant

Cooking time is approx. 8-10 min depending on the size of the pheasant breasts

 

Spiced apple compote

Apple  – 2

Butter – 2 tbsp

Honey – 1 tbsp

Cinnamon – ¼ tsp

Star anise – 1-2 piece

Allspice – ¼ tsp

Calvados, brandy or apple juice – 1 tbsp

 

Any apple, granny smith, gala or ambrosia will work just fine.  Peel, core and dice your apples, about a half inch dice

Heat a small pot on high-med heat.  Add your butter.  When it starts to melt and foam add your apples

Sauté for a minute or two and then add the honey and the spices

Turn down the heat and cook for another couple minutes.  Keep stirring

Add the calvados, brandy, juice and continue to simmer

Serve warm. This compote can be used right away or reserved for later

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