Category: Game

Ingredients:

• 1 whole pheasant (about 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:

1. Wash the pheasant thoroughly and pat it dry
2. Place the pheasant in an ovenproof dish, pour over the rose wine, sprinkle salt and pepper
3. Halve some kumquats and add them together with the thyme branches in the pheasant’s inside and the marinade in the dish.
4. Set aside to marinate for 2-3 hours.
5. Slice the purple carrots into 1 cm thin slices.
6. Spread half of the orange jam over the pheasant, add the rest of the kumquats and roast it for 30 minutes at 200 C.
7. Baste some more orange jam over the bird, add the sliced carrots in the dish and roast for another half an hour, but lowering temperature to 160 C.
8. Slice the mushrooms thinly, about 1/2 cm thick.
9. Smear some olive oil on an oven tray, place the mushroom slices in a single layer and sprinkle some salt and pepper over.
10. Bake them for 10-15 minutes at 150 C.
11. Take out the pheasant from the oven and let it rest for 10-15 minutes in order the juices to redistribute in the pheasant.
12. In a skillet thicken the sauce with the cornstarch.
13. Serve the pheasant meat with some sauce, carrots, kumquats and roasted mushrooms.