Steamed pheasant fillet

These pheasant fillets have been steamed and subtly infused with fragrant spices.

Makes 10.

Steamed pheasant fillet

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pheasant fillets



chicken stock



star anise



cinnamon sticks



Szechuan peppercorns

As needed:


salt and pepper

Preparation method

  • Season the pheasant fillets with salt and pepper.
  • Bring the stock, star anise, cinnamon sticks, and peppercorns to the boil.
  • Place the pheasant fillets in a steamer basket over the stock and steam until the core temperature reaches 63°C.

Serving suggestions

  • In a composition with pickled Jerusalem artichoke, carrots, and swede.
  • Serve thinly sliced as an amuse-bouche with mung bean sprouts, carrots, and onion. 
  • As a basis for a salad or a component in a clear pheasant bouillon.

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