Pheasant Breasts with Mango

Pheasant Breasts with Mango
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    canola oil

  • 4 x 3 oz
    (4 x 90 g)

    pheasant breasts

  • Salt and pepper

  • 3 Tbsp.
    (45 mL)

    white wine

  • 1 cup
    (250 mL)

    chicken bouillon

  • 1 cup
    (250 mL)

    peeled mango fresh or in a jar

  • 3 Tbsp.
    (45 mL)

    lime juice

Preparation

In a frying pan, brown pheasant breasts 5 to 7 minutes per side in oil and butter. Season and keep warm.

Deglaze pan with white wine and reduce a few seconds.

Add chicken bouillon and lime juice. Simmer a few minutes over low heat.

Add pheasant breasts and sliced mango and heat over low heat.

Serve pheasant breasts with sliced mangoes. Top with sauce and sprinkle with chervil.

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