Foil-Wrapped Pheasant Supremes
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 18 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 4 pheasant supremes
- 2 Tbsp. (30 mL) olive oil*
- 2 Tbsp. (30 mL) thinly sliced shallot
- 2 leeks, white part only, trimmed, thinly sliced
- 8 oz. (227 g) oyster mushrooms
- 2 Tbsp. (30 mL) port or red wine
- Salt and white pepper to taste
Preparation
Sear the supremes on both sides in half of the oil. Set aside.
Brown the shallot and leeks in the remaining oil.
Add the mushrooms and sauté over medium heat.
Deglaze the pan with the port (or red wine) and reduce until almost dry.
Divide the mixed vegetables among 4 sheets of aluminium foil and place the supremes on top.
Season with salt and pepper to taste.
Seal the foil packages and cook in a 350°F /175°C oven for 7 to 8 minutes.
Suggestion
The moisture from the vegetable garnish and the foil wrap will keep the pheasant meat nice and juicy.
Accompaniments: celery braised with grainy mustard, oven-baked tomato, barley pilaf.
Full-bodied white wine, or light or medium-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Striploin Steaks and Foil-Wrapped Vegetables
- Blade Roast with Foil-Wrapped Vegetables
- Yogurt Chicken Supremes with Rambutan Chutney
- Chicken Livers with Citrus Supremes
- Chicken supremes with pears
- Stuffed mustard-scented pheasant
- Pheasant with Apples and Cognac
- Pheasant Breasts with Mango
- Pheasant with Figs
- Pheasant in Cider Sauce
Striploin Steaks and Foil-Wrapped Vegetables
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