Tag: pheasant

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

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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 chilli 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 chilli 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 the pheasant frying into a large pot and fry the chopped onions, chilli 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 cutting 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

Orange Glazed Pheasant with Kumquats and Purple Carrots Recipe

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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 aIMG_7623and add them together with the thyme branches in the pheasant’s inside and the marinade in the dish.aIMG_7617
  4. Set aside to marinate for 2-3 hours.
  5. Slice the purple carrots into 1 cm thin slices.aIMG_7637
  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.aIMG_7638
  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.aIMG_7642
  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.aIMG_7646
  10. Bake them for 10-15 minutes at 150 C.aIMG_7654
  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.aIMG_7658
  12. In a skillet thicken the sauce with the cornstarch.
  13. Serve the pheasant meat with some sauce, carrots, kumquats and roasted mushrooms.