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 Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More 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 Comments are closed.