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.
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.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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