Roasted Pheasant Breasts in Chestnut Juice

Season the removed pheasant breasts with salt and pepper. Fry well on the skin side in hot oil, turn and fry briefly on the other side. Place on a cold ovenproof plate or platter, add herbs and roast in a preheated oven at 200 °C for about 10-12 minutes. Remove from oven and let rest for a few minutes. Cut the breast open diagonally, mix the juice of the meat with the juice of the glazed chestnuts and arrange the pheasant breast on top.

Related Recipes:

Pheasant Breast Wrapped in Bacon on Champagne CabbageFor the pheasant breast wrapped in bacon, remove the skin from the breasts. Season the pheasant breasts with... Chicken Breasts with Raisin RiceFor the chicken breasts, remove the seeds from the chili pepper and chop finely. Mix crème fraîche, curry... Stuffed PoussinHave fun preparing this mushroom dish! 25 min, for the ambitious For 4 poussin breasts, remove the wing bone... Stuffed Chicken Breast with Cereals and PeppersRemove the skin from the chicken breasts. Wrap the breasts and skin in cling film and leave to cool. Grain... Chicken Breasts Wrapped in BaconFor the bacon-wrapped chicken breasts, finely dice the ham and onion and fry briefly in hot oil. Season with... Pheasant with Walnuts and Sour CreamA delicious strawberry recipe! Sauté the pheasant in olive oil, then cover the breast with tin foil, roast at... Indian ChickenA bean recipe for every taste: Mix whole milk yogurt and cornmeal in a baking bowl until smooth. Heat ghee in... Chicken Breast with Polenta Stuffing on Pumpkin Seed Oil Root VegetablesFor the chicken breast with polenta filling on pumpkin seed oil root vegetables, first boil milk with salt... Lemon Fried ChickenFor the fried chicken, mix the eggs in a deep dish and season with a third of the pepper, juice of one lemon... Chicken Breast with Pumpkin, Vulcano and Stuffed TomatoesFrom the chicken breasts briefly lift off the skin, salt and pepper the meat and put an oblong slice of...