Ingredients
- 2 pheasant supremes
- 45 ml (3 tablespoons) olive oil
- 45 ml (3 tablespoons) butter
- Salt and freshly ground pepper
- 125 ml (½ cup) Tradition apple juice
- 125 ml (½ cup) Ace ice cider
- 2 artichoke bottoms
- 30 ml (1 tablespoon) lemon juice
- 15 ml (1 tablespoon) butter
- 1 butternut squash, peeled and cut into large pieces
- 110 ml (¼ cup) milk
- 30 ml (2 tablespoons) butter
- Salt and freshly ground pepper
Preparation
- Preheat oven to 175°C (350°F).
- Heat the butter and oil and brown the supremes for 1 to 2 minutes on each side. Season to taste. Place in the oven and cook until the internal temperature of the meat reaches 70°C (160°F). Keep warm. Deglaze bottom of pan with apple juice and ice cider and reduce by half.
- Sprinkle artichoke bottoms with half the lemon juice. Boil in water and remaining lemon juice. Sauté in a frying pan with a knob of butter until browned.
- Boil squash pieces until tender. Blend in milk and butter. Season to taste.
- Fan the artichoke bottoms. Place the artichoke supremes on the plate and top with the sauce. Serve with green beans cut into sticks and placed between two layers of squash purée.
This recipe was created by chef Pascal Onné of Le Mirage Golf restaurant.
Portions:
4 à 6Preparation:
10 minutes
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