Ingredients with Measurements:
- 2 pheasant breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 apples, peeled and sliced
- 1/4 cup chopped fresh sage
- 1/4 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat a large skillet over medium-high heat.
2. Season the pheasant breasts with salt and pepper on both sides.
3. Add olive oil to the skillet and swirl to coat.
4. Add the pheasant breasts to the skillet and cook for 3-4 minutes on each side until golden brown.
5. Remove the pheasant breasts from the skillet and set aside.
6. Add butter to the skillet and let it melt.
7. Add sliced apples and sauté for 2-3 minutes until they start to soften.
8. Add chopped sage and chicken broth to the skillet and stir to combine.
9. Add the pheasant breasts back to the skillet and spoon the apple and sage mixture over them.
10. Cover the skillet with a lid and let it simmer for 10-15 minutes until the pheasant is cooked through and the apples are tender.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
2 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Pheasant breasts can be substituted with chicken breasts or turkey breasts.
- Apples can be substituted with pears or quinces.
- Fresh sage can be substituted with dried sage.
Variations:
- Add chopped onions and garlic to the skillet for extra flavor.
- Use white wine instead of chicken broth for a different taste.
- Add a splash of cream to the skillet for a creamier sauce.
Tips and tricks:
- Make sure to season the pheasant breasts well with salt and pepper.
- Use tongs to flip the pheasant breasts in the skillet to avoid piercing them with a fork.
- Let the pheasant breasts rest for a few minutes before slicing them to keep them juicy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the pheasant breasts on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with fresh sage leaves or chopped parsley.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Syrah.
Suggested side dishes:
Serve with roasted Brussels sprouts, green beans, or carrots.
Troubleshooting advice:
- If the apples are not tender enough, add more chicken broth and let them simmer for a few more minutes.
- If the pheasant breasts are dry, reduce the cooking time or add more chicken broth to the skillet.
Food safety advice:
- Make sure to cook the pheasant breasts to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pheasant has been a popular game bird in Europe for centuries and was often served at royal banquets. Apples and sage are also traditional ingredients in European cuisine.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the pheasant, apples, and sage.
Serving suggestions:
Serve as a main course for a special occasion or romantic dinner.
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