Written By Guest Writer Main course / Recipes Dec 8, 2011 Pan Roasted Pheasant Breast with Spiced Apple Compote SHARE VIA: Facebook Twitter PinterestPan Roasted Pheasant Breast with Spiced Apple CompoteHere’s a wonderful dish for the holidays courtesy of Chef Marc-Andre Choquette of Tableau Bar Bistro in Vancouver PheasantPheasant breast – 4Olive oil – 2 tbspSalt, pepper – to tasteButter – 4 tbspFresh thyme – 2 sprigsRosemary – 1 sprigGarlic- 1 clove Heat a suitable pan on med-high heatSeason 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 pheasantCooking time is approx. 8-10 min depending on the size of the pheasant breasts Spiced apple compoteApple – 2Butter – 2 tbspHoney – 1 tbspCinnamon – ¼ tspStar anise – 1-2 pieceAllspice – ¼ tspCalvados, 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 diceHeat a small pot on high-med heat. Add your butter. When it starts to melt and foam add your applesSauté for a minute or two and then add the honey and the spicesTurn down the heat and cook for another couple minutes. Keep stirringAdd the calvados, brandy, juice and continue to simmerServe warm. This compote can be used right away or reserved for laterChefsEdiblesFolksRecipesVancouver SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Beverage / Dessert / Main course / Recipes December 4, 2015 A main course, dessert and a cider float using local apples Autumn has officially arrived and so has apple season! One of the most cultivated fruits; the apples bears a bountiful harvest. A diverse fruit in ... Read More Dessert / Main course / Recipes September 23, 2015 Sweet and Savoury Galettes: Free-Form Rustic Tarts If there’s one thing I love about the end of summer, it’s harvest-time. The trees are ripe with fruit and the gardens are bursting from ... Read More Main course / Recipes March 17, 2014 St. Patrick’s Day Baked Irish Whiskey Salmon My ancestors came over from western Ireland in the 1700’s and arrived in a small fishing village called Heart’s Content in Newfoundland. ... Read More Comments are closed.