Recipe

Pheasant With Chestnuts And Apple Recipe

	Kochhexe / All my dishes 8 months, 1 week ago The first time i invited a friend for dinner i cooked this meal. he loved it. and not just the meal - he thought i was the best thing since sliced bread :-). i did not argue with him Prep:20m Cook:40m Servings:2	Kochhexe
	european

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Fans

kats_zoo

Ingredients

1 pheasant

chestnuts

fresh barding lard

red wine

apples

sugar

pepper

salt

Grand Marnier

Armagnac

rice

shallots, 1 TBPS, cubed

red paprika (bell pepper), cubed 1 TBSP

yellow paprika (bell peper) cubed 1 TBSP

Directions

The pheasant should be relieved of all residue of feathers, etc. wash and rub inside and out with fleur de sel,

use pepper mill sparingly.

Cover top (and secure )with slices of fresh, unsalted, larding bacon

.brown on all sides,

then put in pre-heated 200 DEGREES CENTIGRADE oven

with some ‘schalotten’

(I hope these are scallions, just the little white or lilac coloured flat onion-like vegetable),

turn down heat to about 150 °C.

should take about 35 minutes, but a few minutes more will not harm the bird.

take pre-cooked chestnuts,

simmer in chicken fond,

remove when liquid has been soaked up

and chestnuts are nice and plump.

Take frying pan,

add butter,

sauté chestnuts with some salt and sugar until slightly glazed.

set aside

Peel and core apples,

cut into quartes.

caramelize with butter and sugar,

add chestnuts,

some Armagnac and Grand marnier,

set light to (flambé).

Set aside.

Remove pheasant from pan when done,

cover with aluminium foil.

Remove fat,

add red wine to pan juices,

stir in some crème fraîche,

season to taste,

stir in piece of ice-cold butter to thicken the sauce

(in german we call that ‘aufmontieren’).

take pre-heated plate.

Place one half of the bird on each plate,

surround with the colourful rice

(sauté in gee or butter

scallions, red and yellow peppers,

cut into tiny cubes and corn,

mix with the rice.

(I take an expresso cup,

press the rice into same,

then turn it upside down –

makes a nice little mound on the plate)

and the re-heated chestnuts and apples.

use tablespoon to 'dribble' some sauce on meant and rice

Recent Gawkers

kats_zoo

kochhexe

merlin

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Comments

merlin 5 months ago said:
Prima! We don't get to see pheasants out here much. It makes me want to get my shotgun out. Or at least keep my eyes open at gourmet markets.
Finen Danke.

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