Main courses
Pheasant breast with Abate Fetel pears and raisins
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Cook time
50 min
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Prep time
90 min
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Yields
4 servings
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Difficulty
Average
Ingredients
- 2 Opera® Abate Fetel pears
- 1 medium onion
- 1 pheasant breast
- 1 shot of brandy
- 50g raisins
- 1 clove of garlic
- Rosemary sprigs
- Salt and Pepper
- Red table wine
- Preparation
- Nutritional values
Preparation
- Over medium heat sear the brisket in a large pan with the onion until golden brown. Then add the brandy, Flambé till evaporated. Add two peeled medium sized Abate Fetel pears, raisins, salt, pepper, garlic, rosemary and a glass of red wine. Cover the whole pot and let it simmer for about 40 minutes on low heat, basting the pears often.
- When cooked, cut it into slices and place on the dish with the pears alongside.
- Pour sauce over brisket and pears.