Pheasant Fillets in Jalo Viina Sauce
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
Pheasant fillets cooked in a rich and flavorful sauce made with Jalo Viina, perfect for a special dinner.
Ingredients:
- Pheasant, partridge, or grouse fillets
- Butter for frying
- Onion, chopped
- Salt
- Black pepper
- Jalo Viina (or alternatively, Calvados, cognac, or whiskey)
- Heavy cream
Instructions:
1. Heat a generous amount of butter in a skillet over medium heat.
2. Sear the bird fillets in the hot skillet. If the fillets have skin, start cooking with the skin side down.
3. Cook the fillets for 2-5 minutes, depending on thickness, until they are beautifully browned. Flip the fillets.
4. Add the chopped onion, salt, and pepper to taste to the skillet.
5. Pour a good splash of Jalo Viina into the skillet and stir to combine.
6. Cook for a few more minutes until the fillets are done, then cover them with foil to rest.
7. Add heavy cream to the skillet and simmer the sauce until thickened.
8. Serve the pheasant fillets with the Jalo Viina sauce alongside your choice of sides, such as risotto or jelly.
Nutritional Information (per serving):
Calories: 320
Protein: 30g
Fat: 21g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g

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