Ingredients:
- 1 whole pheasant (cca 1 kg)
- 100 g orange jam
- 200-300 g purple carrots
- 200 g kumquats
- 200 ml rose wine
- a few branches of thyme
- salt and pepper to taste
- 500 g button mushrooms
- 2 teaspoons cornstarch
- a bit of olive oil
Preparation method:
- Wash the pheasant thoroughly and pat it dry
- Place the pheasant in oven proof dish, pour over the rose wine, sprinkle salt and pepper
- Halve some kumquats
and add them together with the thyme branches in the pheasant’s inside and the marinade in the dish.
- Set aside to marinate for 2-3 hours.
- Slice the purple carrots into 1 cm thin slices.
- Spread half of the orange jam over the pheasant, add the rest of the kumkquats and roast it for 30 minutes at 200 C.
- Baste some more orange jam over the bird, add the sliced carrots in the dish and roast for an other half an hour, but lowering temperature to 160 C.
- Slice the mushrooms thinly, about 1/2 cm thick.
- Smear some olive oil on an oven tray, place the mushroom slices in a single layer and sprinkle some salt and pepper over.
- Bake them for 10-15 minutes at 150 C.
- Take out the pheasant from the oven and let it rest for 10-15 minutes in order the juices to redistribute in the pheasant.
- In a skillet thicken the sauce with the cornstarch.
- Serve the pheasant meat with some sauce, carrots, kumquats and roasted mushrooms.
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- Rose wine
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- the Pheasant
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- Marinade the Pheasant
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- Kumquats
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- halve kumquats
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- Orange Glazed Pheasant with Kumquats
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- Purple carrots
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- Slice the purple carrots
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- Orange Glazed Pheasant with Kumquats
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- Orange Glazed Pheasant with Kumquats and Purple Carrots
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- Sliced mushrooms
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- Sliced mushrooms
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- Orange Glazed Pheasant with Kumquats and Purple Carrots
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- Bake the liced mushrooms
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- Orange Glazed Pheasant with Kumquats and Purple Carrots
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- Orange Glazed Pheasant with Kumquats and Purple Carrots
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- Orange Glazed Pheasant with Kumquats and Purple Carrots
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- Orange Glazed Pheasant with Kumquats and Purple Carrots