Wild Pheasant with Shallot Sauce and Mashed Potatoes

Comfort Food

Intermediate

Difficulty

Mid-High

Costs

Cooking Time

Servings

Description

Embark on a culinary adventure with Wild Pheasant with Shallot Sauce and Mashed Potatoes, a delightful and sophisticated dish that will impress both family and friends. This gourmet recipe perfectly highlights the unique flavors of wild pheasant, complemented by a luscious shallot sauce made with Modena vinegar. It’s a celebration of seasonal cooking that captures the essence of fine dining at home.

The tender pheasant breasts, basted in rich aromatic oils, are beautifully paired with creamy mashed potatoes and perfectly roasted endive. This dish not only tantalizes the palate but also offers a warm, comforting experience that brings everyone together around the table. Ideal for special occasions, let this recipe elevate your cooking skills as you create a restaurant-quality meal in the comfort of your own kitchen.

Instructions

Finely chop 2 shallots and sauté them in olive oil until they turn transparent.
Pour in 40 cl of Modena vinegar and let it reduce in the pan before setting it aside.
Take the pheasant and remove only the 2 breasts. In a different pan, brown them skin-side down in olive oil, adding 2 cloves of garlic (with skins), fresh rosemary, thyme, and butter. Season with salt and pepper, then baste the breasts with the pan juices.
Once the pheasant breasts are beautifully browned, remove them from the pan and let them rest.
Cut 1 endive in half and roast it flat side down with a drizzle of oil until it gets some nice color. Add some water, cover, and steam it.
For the mashed potatoes, microwave 3 halved potatoes (with skins) at max power for 18 minutes. Once cooked, peel, mash, and season with salt, pepper, and a hint of nutmeg.
Plate your mashed potatoes, place the sliced pheasant breasts on top, and drizzle the shallot and Modena vinegar sauce generously over everything. Enjoy your exquisite dish!

Ingredients