Grapes and pine nuts add a unique bit of flavor to this pheasant fettucine topper. Learn the recipe of Breast of pheasant with grapes pine nuts by vahchef.
- With a sharp knife remove the two breasts from the center bone and also all the meat from the legs. Remove all the skin and excess fat.
- Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish. Marinate with the garlic soy sauce and olive oil overnight if possible.
- Melt the butter in a heavy skillet, season the pheasant with salt and pepper dip in flour and saute over low heat until light brown.
- Remove from skillet and place pheasant on a heated platter.
- Add more butter to the pan if necessary and add the onions and saute.
- Now add fresh mushrooms, mushroom soup, sherry wine, heavy cream, grapes and bring to a boil.
- Garnish with pine nuts and ladle over the pheasants.
Serve with fettuccine.
How to make the tasty recipe procedure as follows:
- With a sharp knife remove the two breasts from the center bone and also all the meat from the legs. Remove all the skin and excess fat.
- Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish. Marinate with the garlic soy sauce and olive oil overnight if possible.
- Melt the butter in a heavy skillet, season the pheasant with salt and pepper dip in flour and saute over low heat until light brown.
- Remove from skillet and place pheasant on a heated platter.
- Add more butter to the pan if necessary and add the onions and saute.
- Now add fresh mushrooms, mushroom soup, sherry wine, heavy cream, grapes and bring to a boil.
- Garnish with pine nuts and ladle over the pheasants.
Serve with fettuccine.
How to make the tasty recipe description mentioned here,Grapes and pine nuts add a unique bit of flavor to this pheasant fettucine topper. Learn the recipe of Breast of pheasant with grapes pine nuts by vahchef.