← All recipes

🍽️ Tender Pheasant Breast with Cranberry Sauce and Crispy Salad

492 kcal · 30 min · 4 servings

Ingredients

• 480 g pheasant breast (4 pheasant breasts)
• salt
• pepper
• 4 tbsp sunflower oil
• 100 g cranberries (jar)
• 100 ml apple juice
• 150 ml poultry stock
• 1 tsp cornstarch
• lemons
• 200 g lamb's lettuce
• 1 shallot
• 4 tbsp apple cider vinegar
• 50 g white bread
• 35 g walnut kernels

Instructions

1. 1. Rinse the pheasant breasts under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the breasts evenly with salt and pepper.
4. 4. Heat one tablespoon of oil in a large pan.
5. 5. Sear the pheasant breasts on all sides until brown.
6. 6. Remove the meat from the pan and place it on a baking sheet lined with baking paper.
7. 7. Preheat the oven to 120 degrees Celsius (convection 100 degrees Celsius or gas level 1 to 2).
8. 8. Place the tray in the oven and let the breasts cook slowly for about 30 minutes.
9. 9. Add the cranberries, two to three tablespoons of their juice, the apple juice, and the stock to a pot.
10. 10. Bring the mixture to a boil on the stove.
11. 11. Stir the starch with a little cold water until smooth, with no lumps remaining.
12. 12. Add the starch mixture to the boiling sauce to thicken it slightly.
13. 13. Let the sauce simmer gently for a few minutes.
14. 14. Squeeze half of the lemon to get the juice.
15. 15. Season the finished sauce to taste with one tablespoon of lemon juice, salt, and pepper.
16. 16. Remove the tough stems from the corn salad.
17. 17. Wash the salad thoroughly.
18. 18. Spin the salad dry, for example in a salad spinner.
19. 19. Peel the shallot and dice it finely.
20. 20. Mix the shallot cubes with two tablespoons of lemon juice, vinegar, two to three tablespoons of water, and three tablespoons of oil.
21. 21. Season the dressing finally with salt and pepper.
22. 22. Cut the white bread into small cubes.
23. 23. Heat the remaining oil in a pan.
24. 24. Toast the bread cubes until crispy.
25. 25. Place the toasted cubes on kitchen paper to absorb excess oil.
26. 26. Roughly chop the walnuts.
27. 27. Fill the plates with the washed salad.
28. 28. Drizzle the salad with the prepared dressing.
29. 29. Place the warm cranberry sauce on the plates.
30. 30. Slice the cooked pheasant breasts.
31. 31. Place the meat slices on the sauce.
32. 32. Sprinkle the finished dish with the crispy bread cubes and walnuts.

Nutrition per serving

• kcal: 492
• Protein: 34 g · Fett/Fat: 28 g · Carbs: 26 g