Pheasant breast with chestnut cream

Ingredients for Pheasant breast with chestnut cream

Instructions for Pheasant breast with chestnut cream

To prepare the Pheasant breast with chestnut cream recipe, please follow these instructions:

Slice the breast meat by fasanerne Fry pheasant breasts in a little oil with thyme and Juniper when the meat has gotten a little color, pour the cream in. Turn down and let simmer for 25 minutes or to the meat is finished. If there is too little moisture in, pour the water on in the meantime, cut a cross in the top of the chestnuts and set them in a hot oven 200 ° for about 15 minutes. Arrow them out of the shell when the meat is ready, take it up and put it in staniol Væden mixed with the crushed chestnut, a squiz red wine and season with salt and pepper. If you like a sweet gravy, met a little gel in. Cook the gravy into the is "smooth" and creamy. When it finishes, came two chopped chestnuts in the chestnuts do not have to be finely chopped. Cut pheasant breasts into thin slices, and serve with sauce and 2 chestnuts