WARM PHEASANT SALAD
2 pheasant, duck or large chicken breast fillets
400 ml chicken stock
300 g white grapes
4 tbsp unsalted butter
4 spring onions
1 red onion
100 g arugula
1 head of lettuce (eg oakleaf, lollo rosso etc)
2 tbsp pine kernels
fresh herbs (thyme, marjoram, sage etc)
Split the grapes in half and remove the seeds. Remove the skins from the grape halves by scooping out the flesh with a teaspoon (see the illustrated instructions for peeling grapes here).
Chop the shallots. Chop the red onion and the spring onions. Use the tomatoes to prepare tomate concassée.
Pour the chicken stock in a saucepan, add the chopped shallots, the grape halves, a little sugar and a dash of champagne vinegar and champagne. Cook briskly until reduced.
Gently whisk the soft butter in the reduced sauce little at a time.
Brown the pheasant fillets in butter and then bake in oven at 200 °C for about 10 to 20 minutes or until done. Cut the fillets in slices.
Place some lettuce on the serving plate, add the chopped red onions, the spring onions and the tomato pulp. Arrange the pheasant slices on top, sprinkle with pine kernels and drizzle over the sauce.
Garnish with some herb twigs. Serve while still warm.
Recipe source: "Varm fasansallad" by Sven-Bertil Taube, SVT/Aspegren mitt i maten, between 1995-1998.