Breaded Pheasant with Summer Vegetables

Name: Breaded Pheasant with Summer Vegetables
Total time: 60 min
Ingredients: 4 pheasant breasts – that have been in buttermilk for 1-2 days; 200 grams flour (with salt and pepper); 200 grams panko; 2-3 eggs – beaten; 2-3 small, fresh carrots per person; 2-3 fresh onions per person (or spring onions); 2-3 green asparagus per person; Strong chicken stock. Make your own or buy a good quality. You can taste the difference in this sauce.; 1 tbsp coarse mustard; 2 tbsp finely chopped herbs – such as lovage and parsley; 1 tbsp finely chopped onion; 2 tbsp finely chopped tomato; 1-2 tbsp butter

gastrotools.com

Here is a recipe from Adam Price, a danish tv chef and restaurant owner, for pheasant that stands out from the typical game dishes with sauce and potatoes. The pheasant is marinated in buttermilk and...

View full recipe on gastrotools.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gastrotools.com.

Share this recipe:

Cooking tools:

Blender
Cheesecloth
Chef's knife
Cutting board
Skillet
Saucepan
Whisk
Mixing bowl
Paper towel
Kitchen towel
Stove
Refrigerator
Airtight container
Measuring cup
Plate

Ingredients

4 pheasant breasts – that have been in buttermilk for 1-2 days
200 grams flour (with salt and pepper)
200 grams panko
2-3 eggs – beaten
2-3 small, fresh carrots per person
2-3 fresh onions per person (or spring onions)
2-3 green asparagus per person
Strong chicken stock. Make your own or buy a good quality. You can taste the difference in this sauce.
1 tbsp coarse mustard
2 tbsp finely chopped herbs – such as lovage and parsley
1 tbsp finely chopped onion
2 tbsp finely chopped tomato
1-2 tbsp butter