Pheasant in pear and shallot cream sauce

  • Cut pheasant into medallion size pieces
  • Fry in butter (use a metal pan, not a non-stick pan) at medium heat
  • Remove the pheasant medallions once they are just cooked (do not overcook!)
  • Add more butter to the pan
  • Add 2 finely chopped shallots and cook at medium heat for ~4 minutes
  • Add 2 pears cut into slices, fry for another 2 minutes
  • Add a generous amount of white wine (~ 1cup) and reduce on medium high heat
  • Add 1/2 cup of broth, reduce more
  • Add cream and reduce, but do not let it get thick
  • Add the pheasant back in for a minute to reheat
  • Serve!

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