Fagiano alla Milanese

Ingredients

• 2 pheasant breasts 2 pheasant breasts
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.
2. 2.
   Place the pheasant breasts in the marinade, ensuring they are fully coated. Let them marinate in the refrigerator for at least 1 hour.
3. 3.
   Heat a large skillet over medium-high heat and add the marinated pheasant breasts. Cook for 4-5 minutes on each side until golden brown.
4. 4.
   Remove the pheasant breasts from the skillet and set them aside.
5. 5.
   In the same skillet, add the chicken broth and white wine. Bring to a simmer and cook for 2-3 minutes to reduce the liquid slightly.
6. 6.
   Stir in the butter and lemon juice until the sauce is well combined and slightly thickened.
7. 7.
   Return the pheasant breasts to the skillet and cook for an additional 2-3 minutes, allowing them to absorb the flavors of the sauce.
8. 8.
   Remove from heat and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Pheasant — Ensure that the pheasant breasts are fully coated in the marinade to infuse them with flavor and tenderize the meat.
• Rosemary and thyme — Chop the fresh herbs finely to release their aromatic oils and enhance the overall taste of the dish.
• Lemon juice — Squeeze fresh lemon juice for the best flavor and acidity to balance the richness of the pheasant.

Tips & Tricks

• For a crispy exterior, make sure the skillet is hot before adding the pheasant breasts.
• If pheasant is not available, you can substitute it with chicken breasts.
• Serve the Fagiano alla Milanese with a side of creamy risotto or polenta to complete the meal.
• Garnish with fresh parsley for a pop of color and added freshness.
• To intensify the flavors, marinate the pheasant overnight in the refrigerator.

Serving advice

Serve the Fagiano alla Milanese hot, accompanied by a generous portion of creamy risotto or polenta. The tender pheasant and flavorful sauce pair perfectly with the creamy side dish, creating a satisfying and memorable dining experience.

Presentation advice

Arrange the Fagiano alla Milanese on a plate, placing the pheasant breasts on top of a bed of creamy risotto or polenta. Drizzle the sauce over the pheasant and garnish with fresh parsley for an elegant touch. Serve with a side of steamed vegetables to add color and freshness to the presentation.