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Breadcrumbed pheasant breast with beetroot purée and marinated beetroot

Breadcrumbed pheasant breast with beetroot purée and marinated beetroot — ein Community-Rezept auf Potlikkr.

Zutaten

• 3.0 tbsp Balsamic Vinegar
• 4.0 tbsp Extra Virgin Olive Oil
• 1.0 tsp Olive Oil

Zubereitung (Vorschau)

1. 1

   For the beetroot purée, place all of the beetroot purée ingredients into a food processor and blend to a purée.

2. 2

   Transfer the purée into a frying pan over a low heat. Cook for 30-40 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper.