Pan-fried pheasant breast – choucroute & bacon white-wine broth
Conceived in the Alsatian spirit: lean pheasant breast, briefly and carefully pan-fried so it stays juicy, on mild choucroute with bacon and a white-wine broth. A game bird for the cooler season that calls for a mineral white wine.
Render the bacon and onion, then add the choucroute, bay leaf, juniper, white wine and stock. Braise gently, covered, for 30 minutes.
Season the breasts and fry skin-side down in butter for 3–4 minutes until golden, turn and finish for 2–3 minutes. Core temperature 62 °C, then rest for 5 minutes — pheasant dries out quickly otherwise.
Season the choucroute braising liquid, binding it with a little cold butter if needed. Slice the pheasant breast, arrange on the choucroute and drizzle with the broth.
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