600 g of pheasant loin in escalope
White peppercorns, ground to taste
Salt, to taste
1 tablespoon of butter
1 tablespoon of olive oil
For the sauce
1 tablespoon of butter
1 whole clove of garlic
200 g of sliced mushrooms
1 cup of red wine
To accompany
1 cup of water
½ cup of orange juice, cut into 4 pieces
1 sprig of rosemary
1 star anise
2 cups of kinkan orange, peeled and segmented
For the red onion
1 tablespoon of butter
2 tablespoons of olive oil
200 g of red onion, peeled and chopped
½ cup of red wine
1 tablespoon of chopped fresh parsley
Salt, to taste
3 grams of crushed Jamaican pepper
600 g of pheasant loin in escalope
White peppercorns, ground to taste
Salt, to taste
1 tablespoon of butter
1 tablespoon of olive oil
For the sauce
1 tablespoon of butter
1 whole clove of garlic
200 g of sliced mushrooms
1 cup of red wine
To accompany
1 cup of water
½ cup of orange juice, cut into 4 pieces
1 sprig of rosemary
1 star anise
2 cups of kinkan orange, peeled and segmented
For the red onion
1 tablespoon of butter
2 tablespoons of olive oil
200 g of red onion, peeled and chopped
½ cup of red wine
1 tablespoon of chopped fresh parsley
Salt, to taste
3 grams of crushed Jamaican pepper
Step 1
In a skillet, cook the pheasant loin in butter and olive oil
Season
In the same skillet, sauté the mushrooms and garlic in butter
Add the red wine and simmer for 15 minutes
In another pan, combine water, orange juice, rosemary, and star anise
Bring to a boil and cook for 10 minutes
Add the segmented oranges and remove from heat
Step 2
In a pan, caramelize the red onions in butter and olive oil
Add the red wine and simmer for 20 minutes
Season with salt and orange zest
Cook the potatoes in boiling water until tender
Serve the meat with the sauce, oranges, and potatoes.
