Ingredients for 4 Servings
- 4 pieces of pheasant breast
- thinly sliced bacon
- 100 g couscous
- 200 ml poultry jus
- 3 tbsp raisins, soaked in STROH 40 overnight
- 3 shallots, finely chopped
- 1 pinch of sugar
- 1 splash of vinegar
- butter
- 1 splash of STROH 40
- fresh peeled and halved pearl onions
- 1 sprig of thyme
- salt
Preparation
- Prepare the couscous according to the package instructions (you can also vary it with paprika, tomatoes, various spices, or herbs like coriander).
- Meanwhile, sauté the shallots in a pan with a pinch of salt, a pinch of sugar, and a splash of vinegar until they are soft.
- Season the pheasant, wrap it in bacon, and sear it in a pan on each side until browned.
- Continue cooking in a preheated oven at 160 °C for about 6 minutes, then let it rest on a plate for 2 to 3 minutes.
- For the sauce, sauté the shallots in a little butter until softened. Add the jus and reduce the liquid to the desired consistency. Season with a splash of STROH.
- Briefly sear the pheasant again in a pan with a knob of butter and thyme before serving.
- Slice the pheasant into two pieces and place them on a plate.
- Bring the jus with the raisins to a boil and pour it over the pheasant.
- Shape the couscous into a quenelle using spoons, place it next to the pheasant, and garnish with some pearl onions.
