Foil-Wrapped Pheasant Supremes

Foil-Wrapped Pheasant Supremes
  • 4 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 0:18 Total Time


Add all
  • 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)

    porto or red wine

  • salt and white pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007