Pheasant Breast in Coffee and Caramelized Onion Glaze

Name: Pheasant Breast in Coffee and Caramelized Onion Glaze
Yield: 4
Ingredients: 4 pheasant breasts; 4 onions; 2 tablespoons of almond oil; 4 tablespoons of butter; Zest of 1 Sicilian lemon, cut into julienne strips; 3 tablespoons of ground coffee; 1 handful of parsley; 3 tablespoons of grated carrot; 2 cups of chicken broth; For the chicken broth; 2 carcasses and 4 breast quarters of pheasant; 1 large clove of garlic, chopped coarsely; 1 large onion, chopped coarsely; 2 cloves of garlic, minced; 2 carrots, peeled and sliced into rounds; 2 potatoes, peeled and cubed; 2 tomatoes, seeded and chopped; 1 tablespoon of salt, chopped coarsely; 3 cups of dry red wine; 4 tablespoons of extra virgin olive oil; 4 liters of water; Salt and black pepper

1
4 pheasant breasts
2
4 onions
3
2 tablespoons of almond oil
4
4 tablespoons of butter
5
Zest of 1 Sicilian lemon, cut into julienne strips
6
3 tablespoons of ground coffee
7
1 handful of parsley
8
3 tablespoons of grated carrot
9
2 cups of chicken broth
10
For the chicken broth
11
2 carcasses and 4 breast quarters of pheasant
12
1 large clove of garlic, chopped coarsely
13
1 large onion, chopped coarsely
14
2 cloves of garlic, minced
15
2 carrots, peeled and sliced into rounds
16
2 potatoes, peeled and cubed
17
2 tomatoes, seeded and chopped
18
1 tablespoon of salt, chopped coarsely
19
3 cups of dry red wine
20
4 tablespoons of extra virgin olive oil
21
4 liters of water
22
Salt and black pepper

Ingredients

1
4 pheasant breasts
2
4 onions
3
2 tablespoons of almond oil
4
4 tablespoons of butter
5
Zest of 1 Sicilian lemon, cut into julienne strips
6
3 tablespoons of ground coffee
7
1 handful of parsley
8
3 tablespoons of grated carrot
9
2 cups of chicken broth
10
For the chicken broth
11
2 carcasses and 4 breast quarters of pheasant
12
1 large clove of garlic, chopped coarsely
13
1 large onion, chopped coarsely
14
2 cloves of garlic, minced
15
2 carrots, peeled and sliced into rounds
16
2 potatoes, peeled and cubed
17
2 tomatoes, seeded and chopped
18
1 tablespoon of salt, chopped coarsely
19
3 cups of dry red wine
20
4 tablespoons of extra virgin olive oil
21
4 liters of water
22
Salt and black pepper

Directions

1
Preparation of the broth
2
In a large saucepan, caramelize the breast quarters, onion, and garlic in olive oil
3
Add the remaining ingredients and season with salt and black pepper
4
Let it simmer for about 2 hours
5
Strain and reserve
6
Preparation of the lemon glaze
7
Boil the lemon peel in a cup of water
8
Drain and add 1 tablespoon of grated carrot
9
Let it dissolve well. Reserve
10
Preparation of the dish
11
Caramelize the onions in butter and grated carrot
12
Let it brown well and transfer to the oven for 20 minutes at moderate heat
13
In a large frying pan, sear the pheasant breasts in almond oil, both sides, until they're slightly undercooked. Reserve
14
Add the chicken broth, butter, and coffee to the same frying pan
15
Season with salt and black pepper and reduce the liquid volume by half
16
Return the pheasant breasts to the pan, cooking for an additional 2 minutes on each side
17
Assembly of the dish
18
Cut the pheasant breast into thick diagonal slices
19
In a large plate, place the pheasant breast on one side, the caramelized onions on the other, and in the center, a sprinkle of parsley with lemon glaze.