Tag: roast

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.