Breast of Pheasant with Almonds

Name: Breast of Pheasant with Almonds (Délice de faisan aux amandes)
Cuisine: Swiss
Ingredients: 2 young pheasants; 50 g (2 oz) flaked almonds, toasted in the oven; salt and freshly ground pepper; salt and freshly ground pepper; 15 g (½ oz) shallot, peeled and finely diced; 25 g (1 oz) celery, trimmed and finely diced; 25 g (1 oz) carrot, peeled and finely diced; ½ bay leaf; 1 small sprig of thyme; 750 ml (1¼ pt) game stock

Délice de faisan aux amandes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

The best time for eating pheasant the most popular game bird, is from October until the end of December. Prepare while fresh or after hanging for a couple of days.

Ingredients

2 young pheasants
100 ml (4 fl. oz) game stock

Europe
Switzerland
France
Main course
Gluten-free
November
December
October

Method

Remove the breasts from the pheasants, and reserve carcasses and legs for the sauce.
To make the sauce, chop the carcasses, legs and necks into small pieces, and place in a roasting tin.
Brown well in the oven at 150°C/300°F/Gas 2 for about 40 minutes.
Add the sauce vegetables and herbs, stir well and return to the oven for a further 10 minute