Pleasant Pheasant Dishes
Ingredients - Serves 4
8 Pheasant Fillets 1 Glass Medium-Bodied Red Wine 1 1lb/½kg Butternut Squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch pieces 2½ tablespoons Butter 1 tablespoon Honey ½ teaspoon freshly grated Orange Zest 2 tablespoons fresh Orange Juice Salt and Freshly ground Black Pepper
Method
In
a steamer set over boiling water steam the squash, covered, for 5 to 6
minutes, or until it is just tender but not soft. Remove it from the
steamer.
In a skillet melt butter with honey, orange zest, and
orange juice; stir to combine well. Add squash, salt and pepper to
taste. Cook mixture over medium-low heat, stirring gently, for 1 to 2
minutes or until squash is coated well with orange glaze.
Season
the pheasant fillets with a little freshly ground black pepper. In
another skillet or large frying pan add the butter and over a medium
heat place all 8 pheasant fillets in to brown for approximately 2
minutes on each side. Add the red wine and then turn down to a gentle
simmer for a further 10 minutes.
Serve with the butternut squash allowing 2 fillets each.
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