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Pheasant with Figs https://www.metro.ca/userfiles/image/recipes/Faisan-figues-5198.jpg PT40M PT1H00M PT3H40M
Soak the dried figs in water for 2 to 3 hours. Preheat the oven to 350°F /180°C. Remove the wings and neck. Set aside. Cook the pheasant in fat until golden brown on all sides. Transfer the wings and neck to an oven-proof dish and place the pheasant on top. Cover and roast for about 1 hour. While the pheasant cooks, simmer the figs in the soaking water for 20 minutes. Set aside 1/4 cup (60 mL) of the fig water. Sauce In a frying pan, bring the chicken broth to a boil. Pour in the reserved fig water. Reduce by half over medium heat, remove from the heat and add the cream and yogurt, stirring continually until the sauce is smooth and light. Serve the pheasant with the figs and spoon over some sauce.
4
8 dried figs 3 lb (1 1/2 kg) pheasant, trussed and barded with bacon slices 3/4 cup (190 mL) reconstituted chicken broth 1/2 cup (125 mL) 35% cream 1/2 cup (125 mL) plain yogurt
Pheasant with Figs

Pheasant with Figs

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:40
Preparation
1:00
COOKING
3:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8
    dried figs
  • 3 lb
    (1 1/2 kg)
    pheasant, trussed and barded with bacon slices

  • sauce:
  • 3/4 cup
    (190 mL)
    reconstituted chicken broth
  • 1/2 cup
    (125 mL)
    35% cream
  • 1/2 cup
    (125 mL)
    plain yogurt
Imprimer ma sélection

Preparation

Soak the dried figs in water for 2 to 3 hours. Preheat the oven to 350°F /180°C. Remove the wings and neck. Set aside. Cook the pheasant in fat until golden brown on all sides. Transfer the wings and neck to an oven-proof dish and place the pheasant on top. Cover and roast for about 1 hour. While the pheasant cooks, simmer the figs in the soaking water for 20 minutes. Set aside 1/4 cup (60 mL) of the fig water.

Sauce

In a frying pan, bring the chicken broth to a boil. Pour in the reserved fig water. Reduce by half over medium heat, remove from the heat and add the cream and yogurt, stirring continually until the sauce is smooth and light. Serve the pheasant with the figs and spoon over some sauce.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bright & balanced

Bright & balanced

A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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