12-01-2004, 06:15 AM
[size 1]4 Pheasant Breasts cut in half
Bacon enough to wrap pheasant breasts
2C red wine (Merlot or Cabernet)
1 Onion chopped
3 cloves of garlic chopped fine
1t of Tarragon
1-3T of green peppercorns (to taste)
2C heavy whipping cream
Cut the breasts in half and wrap with the bacon. Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess greas from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf.
Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery. Enjoy[/size]
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Bacon enough to wrap pheasant breasts
2C red wine (Merlot or Cabernet)
1 Onion chopped
3 cloves of garlic chopped fine
1t of Tarragon
1-3T of green peppercorns (to taste)
2C heavy whipping cream
Cut the breasts in half and wrap with the bacon. Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess greas from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf.
Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery. Enjoy[/size]
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