Wild Pheasant Suprême – Belgian Wild Pheasant Breast with Skin

Pheasant suprême is the delicate breast fillet of wild pheasant, with the skin and first section of the wing still attached. It is a beautiful cut of truly wild game from the Belgian polders: tender and refined, yet with considerably more character than ordinary poultry. The suprêmes are supplied in packs of 2 (= one double breast). Because fresh pheasant suprêmes have a very limited shelf life, they are usually frozen promptly to preserve their freshness and quality. They are therefore generally delivered frozen.

What is a pheasant suprême?

A suprême is a premium cut from the pheasant breast in which the fillet is left with its skin and the first section of the wing attached.

The skin plays an important role. During cooking, it adds flavour and helps keep the lean pheasant meat juicy. When beautifully browned and crisp, it also provides a delicious contrast to the delicate breast meat.

At Gustor, pheasant suprêmes are sold in packs of 2, together making up one double breast.

What does wild pheasant breast taste like?

Pheasant has an elegant and distinctive game flavour without being overpowering.

The breast meat has a fine texture and is relatively lean. Compared with ordinary poultry, it offers noticeably more character while remaining approachable for people who do not enjoy very strongly flavoured game.

Classic accompaniments include Belgian endive, celeriac, parsnip, wild mushrooms, Brussels sprouts, apple, pear, grapes and cranberries.

How do you cook pheasant suprême?

Pheasant suprême is considerably more tender than the legs and therefore does not require long cooking.

Start by cooking the suprêmes skin-side down in a pan with a little oil and butter until the skin is beautifully golden and crisp. Turn them over and briefly sear the meat side.

Depending on their thickness, continue cooking gently over a lower heat or finish them briefly in the oven.

Pheasant breast is lean meat. Overcooking is therefore the quickest way to dry it out. Allow the meat to rest for a few minutes before carving.

Why are pheasant suprêmes usually delivered frozen?

Fresh pheasant suprêmes are particularly delicate and have a very limited shelf life.

It is precisely to preserve their freshness that we freeze them promptly when they cannot be delivered immediately after butchering.

The suprêmes are therefore usually delivered frozen. This is not a compromise on freshness – quite the opposite. Freezing allows us to preserve the quality of the product while it is still at its freshest.

When supply and the timing of an order allow, they may occasionally be delivered fresh.

Allow frozen suprêmes to thaw slowly in the refrigerator before cooking.

Buy wild pheasant suprême online at Gustor

Pheasant suprême is an excellent choice for anyone who wants to discover the flavour of truly wild pheasant without having to prepare a whole bird.

You get the finest and most tender part of the pheasant, while the skin and first section of the wing provide additional flavour.

The pheasant originates from Belgium.

Frequently Asked Questions About Pheasant Suprême

Is pheasant suprême the same as pheasant breast?

It is the breast fillet of the pheasant, but with a suprême cut, the skin and first section of the wing remain attached to the fillet. This makes it particularly suitable for cooking skin-side down.

How many pheasant suprêmes are in a pack?

The suprêmes are sold in packs of 2. Together they make up one double breast.

Are pheasant suprêmes delivered fresh or frozen?

They are usually delivered frozen. Fresh suprêmes have a very limited shelf life, so they are frozen promptly to preserve their freshness and quality as effectively as possible. Depending on supply and the timing of your order, they may occasionally be delivered fresh.

Does pheasant suprême need to be cooked for a long time?

No. Unlike the firmer legs, the breast is particularly tender. First crisp the skin beautifully, then continue cooking only briefly and gently.

What sauce goes well with pheasant breast?

A light game jus, a cognac or brandy sauce, a creamy mushroom sauce or a sauce with grapes all pair beautifully with pheasant. A classic combination with Belgian endive also works particularly well.

RECIPE: Pheasant Suprême with Caramelised Belgian Endive, Celeriac Cream, Wild Mushrooms and a Delicate Brandy Jus

A refined game dish that keeps the delicate flavour of the pheasant at the centre of the plate. The slight bitterness of Belgian endive, the smooth celeriac and earthy wild mushrooms beautifully complement the delicate breast meat.

Serves 2

Preparation: approx. 50 minutes

Ingredients

For the pheasant suprêmes

• 2 pheasant suprêmes
• 20 g butter
• 1 tbsp neutral oil
• 2 sprigs thyme
• 1 garlic clove, crushed
• black pepper
• coarse sea salt

For the celeriac cream

• 300 g celeriac
• 100 g floury potato
• 25 g butter
• 75 ml double cream
• black pepper
• salt
• a pinch of nutmeg

For the Belgian endive

• 3 small Belgian endives
• 20 g butter
• 1 tsp sugar
• 50 ml poultry stock
• salt and pepper

For the wild mushrooms

• 150 g mixed wild mushrooms
• 15 g butter
• 1 small shallot, finely chopped
• flat-leaf parsley
• salt and pepper

For the brandy jus

• 1 small shallot, finely chopped
• 30 ml brandy or cognac
• 150 ml poultry or game stock
• 50 ml double cream
• 1 tsp redcurrant jelly
• 15 g ice-cold butter
• salt and pepper

1. Make the celeriac cream

Peel the celeriac and potato and cut both into small pieces.

Cook in lightly salted water for approximately 15–20 minutes until completely tender.

Drain well and allow to steam dry for a moment. Purée with the butter and warm cream until smooth.

Season with black pepper, salt and a small pinch of nutmeg. Keep warm.

2. Caramelise the Belgian endive

Cut the Belgian endives in half lengthways.

Melt the butter in a frying pan and place the endives cut-side down. Allow them to colour gently until golden.

Sprinkle with a small amount of sugar, turn them over and add the poultry stock.

Continue cooking gently until the endives are tender but still hold their shape. Season with salt and pepper.

3. Cook the wild mushrooms

Clean the mushrooms and cut larger ones into pieces.

Heat a frying pan until very hot, add the butter and fry the mushrooms over a high heat.

Add the finely chopped shallot towards the end of cooking. Season with salt and pepper and finish with a little finely chopped flat-leaf parsley.

4. Cook the pheasant suprêmes

Pat the suprêmes thoroughly dry and season with black pepper and a little salt.

Heat the oil in a frying pan and place the suprêmes skin-side down in the hot pan.

Cook for several minutes until the skin is beautifully golden and crisp.

Add the butter, thyme and garlic. Turn the suprêmes over and briefly sear the meat side, regularly spooning the foaming butter over the meat.

Depending on their thickness, continue cooking for a few more minutes over a lower heat.

Remove from the pan and leave to rest for 5–8 minutes.

5. Make the brandy jus

Use the same pan in which you cooked the pheasant.

Briefly soften the finely chopped shallot in the remaining cooking juices.

Deglaze with the brandy or cognac and allow it to reduce almost completely.

Add the poultry or game stock and reduce until the flavour is sufficiently concentrated.

Add the double cream and one teaspoon of redcurrant jelly, then simmer very gently for a few more minutes.

Taste and season with black pepper and a little salt if necessary.

Remove the pan from the heat and whisk in the ice-cold butter at the very end.

6. Serve

Spoon the celeriac cream onto warm plates and arrange the caramelised Belgian endive and wild mushrooms alongside.

Slice the pheasant suprêmes diagonally into attractive thick slices or serve them whole.

Spoon a little brandy jus alongside the meat rather than over the skin, so that the skin remains beautifully crisp.

Gustor's Tip

The breast is the finest and most tender part of a wild pheasant, but it is also particularly lean. The biggest mistake is therefore not cooking it too little, but cooking it for too long.

Crisp the skin first, then cook the meat gently and allow the suprêmes to rest for a few minutes. This keeps the pheasant juicy and allows its delicate game flavour to shine.