Pheasant Sautéed With Shallots And Orange Cream

By á-174942

Ingredients

• 1 pheasant - (abt 2 lbs) boned and skinned, meat removed from the bones the day before (or 2 boned skinned chicken brea
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/2 cup oat flour mixed with
• 1/2 cup soy flour for dusting meat
• 2 tablespoons shallots chopped fine
• 1/2 teaspoon salt more or less to
• taste
• 1/8 teaspoon freshly-ground white pepper
• 1 teaspoon orange extract (or 1/8 tspn orange oil)
• 1 teaspoon orange zest
• 2 packets Splenda
• 1 cup pheasant or chicken stock
• 1 tablespoon chopped chives
• 2 tablespoons butter
• 1/4 cup heavy cream
• 1 cup chicken stock - if using chicken only!

Details

Servings 2

Preparation

Step 1

The day before, remove the meat from the bones. You will have two boneless and skinless breasts, thighs and a few nuggets of leg meat. (Alternatively, prepare chicken breasts -- skin if neccesary, and clean.) Pound the meat between sheets of plastic wrap until pieces are 1/4-inch thick. Cover with plastic wrap and refrigerate. (Use bones and nuggets of meat from pheasant legs to make stock in water -- about 6 cups, along with a few slices of onion, celery and carrot. Add a small piece of bay leaf and a few peppercorns. Bring to a boil and then reduce the heat and simmer for 2 hours. Strain and cool the stock.)

In a non-stick frying pan heat the butter and oil over medium-high heat until the butter turns light golden. Dip the meat into flour lightly coating it, place in the pan what would have been skin-side down and sprinkle with salt and pepper. Sauté slowly for about 3 minutes and turn over and cook 3 minutes longer this time over medium heat, try not to over brown them. Remove from the pan and keep warm covered with a little aluminum foil.

Add the shallots and cook one minute. Add the stock, orange extract and zest and Splenda. Bring to a boil. Reduce the mixture until it is about 1/2 cup in volume, add heavy cream and butter and cook to thicken 3 additional minutes. Add cooked pheasant or chicken. Warm them in the sauce turning a few times, adjust the seasonings with salt and white pepper to your taste. Serve immediately sprinkled with chopped chives and the remaining sauce.

This recipe yields 2 servings; 2.5 carb grams per serving with sauce.