Pheasant fillet
Pheasant fillet
Pheasant is a special piece of game meat, perfect for gourmets who love a refined, rich flavour. This bird has a delicate texture and a wilder flavour than regular chicken, with a subtle, slightly nutty undertone. Pheasant is often associated with fine dining and is ideal for festive occasions.
Pheasant is lean but juicy, and the meat has a fine texture that makes it perfect for different cooking methods. Pheasant meat is particularly suitable for combining with savory or fruity sauces, which brings out the complexity of the flavor.
+/- 100 grams per piece
Ingrediënten
Ingrediënten
100% pheasant meat
Allergenen
Allergenen
Bereiding
Bereiding
The quickest and most popular way to prepare pheasant fillet is to pan-fry it.
1. Seasoning and searing
Heat a pan over medium heat and add a little oil or butter. Season the pheasant with salt, pepper and herbs such as thyme, rosemary and garlic
First fry the fillet until it is golden brown on all sides.
2. Yarn
Fry the fillets for 3-4 minutes per side, depending on thickness, until golden brown and the meat is cooked through but still juicy. Pheasant fillets have a short cooking time, so it is important not to overcook them to prevent them from drying out.
3. Serving
Pheasant is delicious with rich, fruity sauces, such as a berry sauce or a classic game jus. The meat goes well with hearty side dishes such as mashed potatoes, roasted vegetables or a fresh salad with apples or pomegranate. For a luxurious touch, serve the pheasant with a port sauce or a mushroom and cream sauce.