Roasted pheasant Ingredients: 1- onion- 1- freshly killed game pheasant bard of raw bacon- 4 cloves of - garlic - 500 g of - mushroom from the market or forest (porcini mushrooms, russula, sheep trotters, coumelles) glass of - white wine For the stuffing: - 1- yogurt thyme pepper salt - 150 g of - stale bread - 1 glass of - bay leaf milk.
Utensils： 1 Set 3 pans best pans- 1 casserole- 1 dish-
Total time:
4h30
Preparation:
3h -
Cooking:
1h30
Phase 1
Take a pheasant, a rooster for four big appetites, otherwise a hen, and without plucking or emptying it, hang it by the neck in a cool place, a cellar for example, sheltered from flies of course.
Phase 2
Let it simmer for three to six days. Aging the meat, through chemical processes that I don't know about, will make it supple, fragrant and much tastier than a pheasant killed and roasted in the process. The duration of aging will depend on the ambient temperature; the warmer it is, the shorter it is. In Africa, three days are enough, in Dordogne and in November, six days are almost insufficient. It is the level of cooking which controls the cooking of the meat, and not the reception schedule.
Phase 3
Preparing the pheasant: pluck the pheasant and gut it.
Phase 4
Prepare a stuffing with bread soaked in milk, yogurt, the pheasant liver lightly browned in the pan and chopped, salt, pepper, aromatic herbs of your choice and fill the abdominal cavity with it.
Phase 5
Bardr the pheasant with raw bacon, tie it well.
Phase 6
In a suitable size casserole dish, roast it gently on all sides, starting with those that are covered. This operation is delicate and can take some time, 20 to 30 minutes.
Phase 7
Add to the casserole chopped garlic and onion which you brown for 5 minutes, mushrooms cut into pieces (porcini mushrooms, russula, sheep trotters or coumelles), two glasses of good white wine, salt and pepper and leave to simmer for a good hour over low heat, turning it every quarter of an hour; add white wine if necessary.
Phase 8
Serve the cut pheasant in a hot dish, with the stuffing cut into slices and drizzled with the sauce.
Phase 9
Accompany with hash browns.
Utensils： 1 Set 3 pans best pans- 1 casserole- 1 dish-
Total time:
4h30
Preparation:
3h -
Cooking:
1h30
Phase 1
Take a pheasant, a rooster for four big appetites, otherwise a hen, and without plucking or emptying it, hang it by the neck in a cool place, a cellar for example, sheltered from flies of course.
Phase 2
Let it simmer for three to six days. Aging the meat, through chemical processes that I don't know about, will make it supple, fragrant and much tastier than a pheasant killed and roasted in the process. The duration of aging will depend on the ambient temperature; the warmer it is, the shorter it is. In Africa, three days are enough, in Dordogne and in November, six days are almost insufficient. It is the level of cooking which controls the cooking of the meat, and not the reception schedule.
Phase 3
Preparing the pheasant: pluck the pheasant and gut it.
Phase 4
Prepare a stuffing with bread soaked in milk, yogurt, the pheasant liver lightly browned in the pan and chopped, salt, pepper, aromatic herbs of your choice and fill the abdominal cavity with it.
Phase 5
Bardr the pheasant with raw bacon, tie it well.
Phase 6
In a suitable size casserole dish, roast it gently on all sides, starting with those that are covered. This operation is delicate and can take some time, 20 to 30 minutes.
Phase 7
Add to the casserole chopped garlic and onion which you brown for 5 minutes, mushrooms cut into pieces (porcini mushrooms, russula, sheep trotters or coumelles), two glasses of good white wine, salt and pepper and leave to simmer for a good hour over low heat, turning it every quarter of an hour; add white wine if necessary.
Phase 8
Serve the cut pheasant in a hot dish, with the stuffing cut into slices and drizzled with the sauce.
Phase 9
Accompany with hash browns.