PARTNERS
Pheasant meat skewers with head cabbage mayonnaise on fennel and orange salad
Ingredients
N 4 pheasant fillets
N 8 bamboo skewers
N 1 garlic
N 2 fresh fennels
N 2 oranges
G 200 head cabbage
G 100 egg white
G 10 lemon juice
G 20 white wine vinegar
G 300 sunflower oil
G 5 mustard
Rosemary to taste
Salt, black pepper and extra virgin olive oil to taste
Chopped parsley to taste
Preparation
- Put the head cabbage into juice extractor and set aside the juice. Put mustard, salt, egg white and head cabbage juice into a pot. Use an immersion blender, add lemon juice and vinegar, pour sunflower oil.
- Season pheasant breasts with salt, pepper, garlic, rosemary and extra virgin olive oil. Mince the meat into cubes and make meat skewers.
- Sear the meat over high heat.
- Clean the fennel and chop with a knife, then dip in cold water.
- Peel the orange and make orange slices.
- Drain the fennel, then season it with orange, oil, parsley, salt and pepper.
- Spread the head cabbage mayonnaise on a serving dish, arrange fennel and orange salad, then pheasant meat skewers. Serve hot.
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ChefRoberto Dormicchi
Wine CouplingAlto Adige Chardonnay DOC
Other Info Kcal 910* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
