Other poultry

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

June 13, 2016 by Varga László

a2016-05-15-01.45

for the Mashed potatoes

Cut the sausages into thick slices.
Chop the onions and the chili pepper.
Chop the celery stalks.
Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.
Place some lard from he pheasant frying into a large pot and fry the chopped onions, chili pepper and bay leaves until fragrant.
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.
Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
About one hour into the cooking add the halved mushrooms.
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.
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.
Meanwhile boil the potatoes in their skins until fork tender.
Peel their skins and mash them, add the butter.
Wash the zucchinis, grate them and slowly integrate them into the mashed potatoes

December 25, 2013 by Varga László

Wash the quails.
Tie each quail’s leg together with some twine and place them in an ovenproof dish.
Pour over half of the orange liqueur.
Season the quails with salt and pepper, grind some game seasoning over.
Heat the oven to 200 C and roast the quails for about 15 minutes.
Remove them from oven and lest rest for 10 minutes, so the juices will rearrange in the birds.
Sift the juice from the dish through a thick sieve and thicken it in a small sauce pan adding a teaspoon cornstarch and the remaining liqueur. Cook for a minute.
Serve the quails (1-2 pieces per person) with the orange liqueur sauce and some duchess potatoes. Their recipe will be in a post to follow.

December 24, 2013 by Varga László

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.