Pheasant with Leeks in Maple-Pumpkin Butter Sauce
From sunflower48386 15 years agoIngredients
- Pheasant breast shopping list
- 2 c. chopped leeks shopping list
- 2 T. butter shopping list
- 1/4 c. pumpkin butter shopping list
- 1 T. maple syrup shopping list
- 2 oz. chardonnay (I use white grape juice) shopping list
- Marinate: shopping list
- 1/4 c. olive oil shopping list
- 1 T. grated ginger shopping list
- 1T.minced garlic shopping list
- salt/pepper to taste shopping list
How to make it
- Marinate the pheasant for 1 hour
- Remove breast from marinate, wipe with paper towel
- lightly dredge in seasoned flour.
- heat pan and add olive oil
- cook pheasant ,browning on all sides for about 20 min.
- Remove breast and set aside
- Add leeks,sauteeing them quickly
- then add pumpkin butter, maple syrup and the chardonnay. Mix well
- Add the pheasant to pan and cook until liquid is reduced by half.
- Add butter and incorporate into sauce
People Who Like This Dish 5
- bwillson Nowhere, Us
- lor Toronto, Canada
- cholena Food World, Sin
- bento_lunch_recipes Medford, OR
- choclytcandy Dallas, Dallas
- sunflower48386 White Lake, MI
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The Rating
Reviewed by 3 people-
this is so different--an intersting combination of flavors. adding this one to my list.
choclytcandy in Dallas loved it -
Sounds nice ....
cholena in Food World loved it -
We love pheasant and your recipe sounds awesome! High "5" for a winner!!!
lor in Toronto loved it
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