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Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes

2016/06/13 by Varga László

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Ingredients (4-6 servings):

  • 2 tbsp flour
  • 1 whole pheasanta2016-05-14-22.30
  • a pair smoked pork sausages
  • 2 onions
  • 600 ml apple cidera2016-05-14-23.23
  • 2-3 tablespoons pork lard
  • 3 bay leaves
  • 1 red hot chili pepper
  • 1 garlic head
  • 4 celery stick slices
  • 50 ml double cream
  • a few branches of thymea2016-05-14-23.16.38

for the Mashed potatoes

  • 1 kg large potatoes
  • 100 g butter
  • 2 zucchinisa2016-05-15-01.03

 

Preparation method:

  1. Cut the sausages into thick slices.a2016-05-14-22.27
  2. Chop the onions and the chili pepper.a2016-05-14-22.24.45
  3. Chop the celery stalks.a2016-05-14-23.03
  4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.a2016-05-14-22.37a2016-05-14-22.59
  5. Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.a2016-05-14-22.51
  6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.a2016-05-14-23.10
  7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
  8. About one hour into the cooking add the halved mushrooms.a2016-05-14-23.16
  9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cut it into pieces.a2016-05-15-00.37
  10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
  11. Meanwhile boil the potatoes in their skins until fork tender.
  12. Peel their skins and mash them, add the butter.a2016-05-15-00.53.43
  13. Wash the zucchinis, grate them a2016-05-15-01.04 and slowly integrate them into the mashed potatoesa2016-05-15-01.07

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