Smoked Pheasant Breast With Pate

Chef

Preparation	30'; cottura 30'
Difficulty	Medium
Game	Pheasant
Calories	700 - 800
Activity	M: 35' F: 45'
People	4
Wine pairing	Chianti,Barbaresco, Pinot grigio, Chardonnay

Ingredients

For the pheasant
2 pheasant breasts
G 20 sea salt
G 10 brown sugar
Black pepper q.b.
Juniper q.b.
2 sprigs thyme

For the pate
Livers from 1 pheasant
G 15 butter
1 small shallot minced
1 clove garlic minced
ML 20 brandy
ML 40 cream
ML 40 soft butter
G 2 salt
Black pepper q.b.
1 sprig thyme

To finish
2 slices sourdough bread
Blackberry jelly q.b.

750 kcal*

For every hour of running at a moderate-to-low speed (8 km/h), the average calorie expenditure is 8 kcal × kg × h. To burn off the 750 kcal in this recipe, it takes approximately 45 minutes for a woman (average weight 60 kg) and 35 minutes for a man (average weight 80 kg).

Nota: ho mantenuto i valori del testo originale, ma i tempi indicati non sono matematicamente coerenti con il consumo calorico dichiarato.

Preparation

For the pheasant
Rub the pheasant breasts with salt, sugar, pepper, juniper and thyme and leave in the fridge for 1 hour. Rinse, pat dry and cook in a smoker or oven at 105 °C for about 30 minutes, keeping the meat slightly pink inside.
For the pate
Melt the butter in a pan and soften the shallot. Add garlic and thyme, then the livers and cook briefly. Deglaze with brandy and let it reduce. Transfer everything hot into a blender, add the cream and soft butter and blend until completely smooth. Pass through a sieve and chill until firm but spreadable.
For the bread
Toast the bread until golden and crisp.
Plating
Spread the pate on the toasted bread, add the jelly and finish with slices of smoked pheasant breast. Serve cut into desired shapes.

Smoked Pheasant Breast With Pate

Ingredients

Preparation

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