Preparation:
1 Peel shallots half some and leave smaller shallots whole. perpare vegatables, dice carrots into large chuncks and
peel savouy cabbage(leaving leaves whole.)Mix together flour, salt and pepper and half of the thymme and sage, now
dip all 6 breasts in mixture and pat off excess flour. Dice bacon.
Also warm two serving plates in oven.
2 heat knob of butter in large non stick pan over a fairly high heat and add shallots(season pan)cook for 5 minutes.
3 now add all 6 breasts to shallot pan along with diced bacon and gralic. cook for 4 minutes each side add remaining
sage and thymme to pan.
4 Steam cabbage leaves and carrots for 4-5 minutes.
5 Remove serving plates from oven and first place the whole cabbage leaves on centre of plate followed on top of the
leaves with the carrots, now place pheasant breats on top of the other two and lastly place the shallots and diced bacon at the side
of the plate.
6 turn up the shallot pan to full heat and add the wine along with 100ml of chicken stock or half a cube of the same,
reduce to about 3 tablespoons(which will take about 2 minutes) and then finally drizzle the reduction around the
outside of the plate and also a small amount on the top of the pheasant breasts.
all done now enjoy! trust me you will enjoy. |
