4 Portions

• 4 (150g) skinless pheasant breasts
• Salt, pepper
• 1 egg
• 100g breadcrumbs (approx.)
• 75g clarified butter
• 200g linguine
• 1 leek
• 50g black truffle
• 50g butter
• 50ml Madeira
• 125ml poultry stock
• 100ml cream


• Flour for turning
• 1 tbsp. truffle oil (approx.)

Baked pheasant breast served on a bed of truffle and leek linguine


1. Preheat the oven to 150°C. Season the pheasant breasts with salt, pepper, turn in flour and dredge through whisked egg. 

2. Then coat with breadcrumbs and bake through in hot clarified butter on both sides for about 1-2 minutes until golden brown and crispy. Let the breasts drip off on kitchen paper and cook in the hot oven for 10 minutes until done.

3. Meanwhile, cook the linguine in boiling salted water until it is al dente. Cut the leek into long strips. Finely chop the truffle. Lightly sauté the strips of leek together with the chopped truffles in melted butter in a wide pan, deglaze with Madeira, add stock, cream and let it boil down a little. 

4. Drain the linguine and mix it in. Add a little truffle oil to the pasta for a special touch, season to taste again and divide on plates. Arrange the baked pheasant breast on top.