100 g of deboned pheasant breast (reserve the bones)
1 tablespoon of vegetable margarine
2 tablespoons of vinegar
2 tablespoons of culinary seasoning
2 tablespoons of water
1 cup of loveberries
1 tablespoon of finely chopped shallot
2 cups of water
1 tablespoon of onion
Small diced carrot
1 cup of red wine
50 g of cooked green beans
100 g of cooked zucchini, cut into batons
10 fresh spinach leaves
To taste: salt
For wrapping vegetables: French shallot
50 g of pink peppercorns
100 g of deboned pheasant breast (reserve the bones)
1 tablespoon of vegetable margarine
2 tablespoons of vinegar
2 tablespoons of culinary seasoning
2 tablespoons of water
1 cup of loveberries
1 tablespoon of finely chopped shallot
2 cups of water
1 tablespoon of onion
Small diced carrot
1 cup of red wine
50 g of cooked green beans
100 g of cooked zucchini, cut into batons
10 fresh spinach leaves
To taste: salt
For wrapping vegetables: French shallot
50 g of pink peppercorns
Remove the pheasant's skin and season it with salt
Melt the margarine in a frying pan and grill the pheasant for 4 minutes
Reserve the pheasant and, in the pan, combine the 2 tablespoons of vinegar, the 2 tablespoons of seasoning, the 2 tablespoons of water, and the loveberries
Cook for 4-5 minutes; remove from heat and blend quickly with an immersion blender
Return to the pan and reduce by 2-3 minutes
At the same time, cook the pheasant bones with shallot, 2 cups of water, onion, carrot, red wine, for approximately 30 minutes
Let it cool, blend in a blender, and strain through a sieve
Combine this sauce with the loveberry sauce and reheat quickly
Wrap green beans, zucchini, and spinach leaves with French shallot, forming a small bouquet, and place on a plate
On the side, arrange the pheasant, dress it with the sauce, and garnish with pink peppercorns
Serve.
