Breaded Pheasant with Summer Vegetables
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Adam Price
TV chef & cookbook author
"One of the greatest joys of hunting is that when it succeeds, you suddenly have a whole piece of game to prepare. You are grateful to have such a raw ingredient that has lived a whole life out in nature. It is one of the greatest joys to be able to provide your own ingredients as an amateur cook."
Get a recipe from Adam Price for pheasant, which differs from the typical game dishes with sauce and potatoes. The pheasant gets to soak in buttermilk and is breaded to ensure a crispy exterior and a juicy interior.
Servings
: 4
persons
Ingredients
4
pheasant breasts – that have been in buttermilk for 1-2 days
200
g
flour
200
g
panko
3
eggs – beaten
3
small, fresh carrots per person
3
fresh onions per person (or spring onions)
3
green asparagus per person
Strong chicken stock – make your own or buy a good quality
1
tbsp
coarse mustard
2
tbsp
finely chopped herbs – such as lovage and parsley
1
tbsp
finely chopped onion
2
tbsp
finely chopped tomato
2
tbsp
butter
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Instructions
Step 1/3
Remove the pheasant breasts from the buttermilk. Dry them slightly on paper towels or a kitchen cloth. Turn them thoroughly in flour, then in the egg mixture and finally in panko. Then they're ready for breading and can be set aside.
Step 2/3
Fry them in a pan with half butter and half oil. Use plenty of fat in the pan, so they basically shallow-fry – the fat should come up about 1/3 of the way up the sides of the meat.
Step 3/3
Fry the vegetables over low to medium heat in a large pan with a bit of oil and butter. Salt and pepper. Fry the onions and carrots first, then add asparagus last.
Sauce
Step 1/4
Reduce the stock. Just before serving, whisk in coarse mustard. Add onion and tomato. Then whisk in the butter until it reaches a creamy consistency. Finally, add a handful of finely chopped herbs.
Step 2/4
Lovage oil: Blend a large bunch of lovage with 3 dl of oil and a pinch of salt. It should be blended at the highest speed and the mixture should become warm – about 50 degrees from the friction. It will probably require blending for 2-3 minutes. Strain the oil through a nylon cloth or kitchen cloth. It will keep for about 3 weeks in the refrigerator. Also save the pulp – it can be used for other things, for example, a pesto.
Step 3/4
Arrange the freshly fried summer vegetables on each plate, place a breaded pheasant breast alongside, and add a little sauce around it. Drizzle with the beautiful, green lovage oil. Serve!
Step 4/4
Enjoy a good glass of Beaujolais with the dish. Happy summer!
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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