Ribbon Noodles with Pheasant Breast
Main Course
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Cook Time
1 h 30 min
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
This dish is something special! The tender pheasant breast, briefly seared and then slowly cooked, harmonises wonderfully with the creamy ribbon noodles. I like to make this recipe when I want to cook something fancy without spending hours in the kitchen. The sauce gets a great depth from the white wine and mustard. A bunch of fresh basil provides the necessary freshness. Perfect for a festive occasion or just to treat yourself!
Ingredients (12 ingredients)
-
2 x Pheasants, plucked and gutted
-
600 Gramm Ribbon noodles
-
2 Becher Cream
-
1 x Shallot
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1 Zehe Garlic
-
1 Schluck White wine
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1 Esslöffel Coarse-grained mustard
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1 Teelöffel Coarse pepper
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1 Butter Butter
-
1 Bündel Basil
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Salt
-
Pepper
Preparation (6 steps)
Chop shallot and garlic
Peel and quarter the shallot. Peel the clove of garlic. Put both together in the mixing bowl and chop for 3 sec./speed 5. Scrape down from the edge with the spatula.
Sauté pheasant pieces
Put a tablespoon of butter in the mixing bowl, add the pheasant pieces (skin, neck) as well as the chopped shallot and garlic and sauté for 3 min./120°C/speed 1.
Deglaze with white wine and reduce
Deglaze with a splash of white wine and let it reduce for 2 min./100°C/speed 1 without a measuring cup.
Add noodle water and cream
Add 200 ml noodle water, 1 tablespoon of mustard and a carton of cream and let it reduce for 5 min./90°C/speed 2 without a measuring cup.
Strain sauce
Pour the sauce through a fine sieve to filter out the pheasant pieces. Put the sauce back into the mixing bowl.
Toss noodles in the sauce
Add the cooked ribbon noodles to the sauce in the mixing bowl and heat and mix for 2 min./90°C/reverse rotation speed 1.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Milk
- Mustard
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