Main courses

Pheasant breast with Abate Fetel pears and raisins

  • Cook time

    50 min

  • Prep time

    90 min

  • Yields

    4 servings

  • Difficulty

    Average

Ingredients

  • 1 medium onion
  • 1 pheasant breast
  • 1 shot of brandy
  • 50g raisins
  • 1 clove of garlic
  • Rosemary sprigs
  • Salt and Pepper
  • Red table wine
  • Preparation
  • Nutritional values

Preparation

  • Over medium heat sear the brisket in a large pan with the onion until golden brown. Then add the brandy, Flambé till evaporated. Add two peeled medium sized Abate Fetel pears, raisins, salt, pepper, garlic, rosemary and a glass of red wine. Cover the whole pot and let it simmer for about 40 minutes on low heat, basting the pears often.
  • When cooked, cut it into slices and place on the dish with the pears alongside.
  • Pour sauce over brisket and pears.

The advice of the chef