Pheasant Breast in a Pointed Cabbage Coat with Apple-Rosemary Puree

A delicious mushroom dish for any occasion!

Pheasant Blanch the pointed cabbage leaves in boiling hot salted water, rinse in iced water and dry. Then gently pat flat between two kitchen towels until slightly tender. Remove skin, tendons and wing bone from pheasant breasts, season with salt and pepper.

Poultry farce (poultry pueree):

For the poultry farce, season the chicken breasts with salt, season with pepper, marinate with a squeeze of juice from a lemon, cut into small strips and freeze in the freezer for about 15 minutes.

When very cold, finely chop the meat in the Moulinette, gradually adding the ice-cold whipped cream. This will prevent the meat from getting too warm when whisked in the moulinette and the farce from curdling. Spread the farce (poultry cream puree) with a pastry card through a fine sieve, mix with chopped parsley and set aside to cool.

Spread a little poultry farce on the pointed cabbage leaves. Place the pheasant breasts on top and also spread thinly with farce, wrap individually with the pointed cabbage leaf to form a small parcel. Fry carefully in a little clarified butter, not too hot, and cook in a heated oven, preferably on a rack with a baking tray underneath, at 150 degrees for about 15 to 18 minutes.

After roasting, remove the pheasant breasts from the stove and rest for ten minutes.

Reheat in the oven for about one to two minutes.

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