Pheasant Breast with Cauliflower Purée and Roast Garlic
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.
Ingredients
- 55 g Butter for the purée
- 4 tbsp Double Cream for the purée
- 75 ml Madeira wine for the sauce
- 75 ml White Wine for the sauce
- 1.5 l Chicken Stock for the sauce
- 1000 g Chicken Wings for the sauce
- 4 piece Pheasant Breast boneless
- 2 piece Bay Leaf for the sauce
- 1 piece Garlic whole bulb cut in half
- 1 piece Thyme fresh garnish
- 55 ml Olive Oil for the sauce
- 1 tsp Olive Oil for drizzling
- 2 piece Shallot peeled and finely sliced for the sauce
- 1 piece Shallot peeled and finely sliced for the purée
- 2 piece Cauliflower broken into florets
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