Filter
Reset
Sort ByRelevance
Steve
Pheasant in cider with sage, bacon and apple
Pheasant in cider with sage, bacon and apple
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the shallot. Cut each apple into 8 parts and remove the core.
-
Sprinkle the pheasant fillets with pepper and place 2 leaves of sage on each fillet. Cover with a slice of bacon and press.
-
Heat the butter in a frying pan and fry the meat with the bacon down for 6 minutes on a high heat. Turn halfway.
-
Remove the meat from the pan and keep warm on a plate under aluminum foil.
-
Fry the shallot 1 min. In the remaining shortening. Add the apple and mix for mulled wine and cook over medium heat for 4 min. Change regularly.
-
Add the apple cider and cook over medium heat for 2 minutes.
-
Serve the pheasant with the apple cider gravy. Bon appétit! .
Blogs that might be interesting
-
140 minMain dishdried yeast, cane sugar, water, wheat flour, semolina, cherry tomatoes on the branch, Red pepper, fresh coriander, extra virgin olive oil, avocado, arugula, chilled pre-cooked shrimps,flat breads with avocado, prawns and arugula -
50 minMain dishRed pepper, Red onion, broccoli bunch, chickpeas, garlic, olive oil, smoked paprika, chili powder, baby spinach, coriander, pomegranate seeds, tahini, lemon juice, water, extra virgin olive oil, chopped parsley,warm chickpea salad with vegetables from the oven -
55 minMain dishfrozen dough for savory pie, smoked salmon fillet, frozen garden peas, onion, medium sized egg, creme fraiche, French mustard,salmon quiche -
30 minMain dishMihoen, iceberg lettuce, Red pepper, lime, sesame oil, fish sauce, dark brown caster sugar, garlic, sesame seeds, fruits de mer, fresh mint, coriander, celery,seafood salad with sesame dressing
Nutrition
325Calories
Sodium10% DV235mg
Fat29% DV19g
Protein52% DV26g
Carbs4% DV11g
Fiber8% DV2g
Loved it