Pheasant With Two Sauces Recipe
Are you looking for a delectable Pheasant With Two Sauces recipe? Poultry is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. It is the perfect choice for Main Dish. What is more sinful than not trying out this sinfully delicious Pheasant With Two Sauces ? Start right away!
Ingredients
2 pheasants, sectioned into legs and breasts
2 tbsp (30 ml) oil
Salt and pepper
2 tsp (10 ml) butter
3 Cups (750 ml) spinach, washed, drained, and stemmed
1 tbsp (15 ml) onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) sweet red pepper, finely diced
1 packet hollandaise sauce
1 tbsp (15 ml) tomato paste
Directions
– Preheat the oven to 350 °F (175 °C).
– In a skillet, heat half the oil. Sear the 4 pheasant legs well on all sides, transfer them to a baking dish, season with salt and pepper and bake for 15 minutes.
– Do the same with the
4 pheasant breasts and put them in with the legs for the final 10 minutes of cooking.
– Meanwhile, melt the butter in a skillet and saute the onion and garlic without browning. Add the spinach and sweet red pepper. Cook, stirring continually, until the spinach is quite wilted. Set aside.
– Prepare hollandaise sauce according to package directions. Divide it in half. Add the tomato paste to the first half and set aside. Add
2 tbsp (30 ml) of the cooked spinach to the second half, and run it through the food processor for 15 seconds to make a sauce.
– Turn the oven to broil when taking out the pheasant.
– Cover the legs with some of the spinach sauce and the breasts with some of the tomato sauce. Run them under the broiler for about 2 minutes.
– In a skillet, heat half the oil. Sear the 4 pheasant legs well on all sides, transfer them to a baking dish, season with salt and pepper and bake for 15 minutes.
– Do the same with the
4 pheasant breasts and put them in with the legs for the final 10 minutes of cooking.
– Meanwhile, melt the butter in a skillet and saute the onion and garlic without browning. Add the spinach and sweet red pepper. Cook, stirring continually, until the spinach is quite wilted. Set aside.
– Prepare hollandaise sauce according to package directions. Divide it in half. Add the tomato paste to the first half and set aside. Add
2 tbsp (30 ml) of the cooked spinach to the second half, and run it through the food processor for 15 seconds to make a sauce.
– Turn the oven to broil when taking out the pheasant.
– Cover the legs with some of the spinach sauce and the breasts with some of the tomato sauce. Run them under the broiler for about 2 minutes.
