Paprika Pheasant with Papaya Glaze

Name: Paprika Pheasant with Papaya Glaze
Ingredients: 180g of pheasant breast, skin removed; 1 tablespoon vegetable margarine; 1 tablespoon culinary seasoning; 1 tablespoon vinegar; 2 tablespoons water; 1 English potato, peeled and halved; 1 carrot, peeled and halved; 4 slices of papaya; 10 leaves of spinach; A pinch of salt

1
180g of pheasant breast, skin removed
2
1 tablespoon vegetable margarine
3
1 tablespoon culinary seasoning
4
1 tablespoon vinegar
5
2 tablespoons water
6
1 English potato, peeled and halved
7
1 carrot, peeled and halved
8
4 slices of papaya
9
10 leaves of spinach
10
A pinch of salt

Ingredients

1
180g of pheasant breast, skin removed
2
1 tablespoon vegetable margarine
3
1 tablespoon culinary seasoning
4
1 tablespoon vinegar
5
2 tablespoons water
6
1 English potato, peeled and halved
7
1 carrot, peeled and halved
8
4 slices of papaya
9
10 leaves of spinach
10
A pinch of salt

Directions

1
Melt the margarine in a skillet and pan-fry the pheasant breast for about 3 minutes. Reserve
2
In the same skillet, combine the vinegar, seasoning, and water and let it reduce slightly
3
Add two slices of papaya to this sauce and blend everything together in a blender until smooth
4
Return to low heat and let it reduce again for 5 minutes
5
Steam the spinach, carrot, and potato
6
Reserve and keep warm
7
Slice the pheasant breast into escalopes and arrange on a plate
8
Place the remaining two slices of papaya and cooked vegetables alongside
9
Drizzle with the glaze and serve.