Pheasant with Chestnuts
Ingredients
- For the pheasant
- 2 young kitchen-ready Pheasant
- For the filling
- 2 egg yolks
- 300 grams bread dumpling
- 1 can Chestnuts
- 5 dried Apricot
- 2 Tbsps finely chopped parsley
- freshly ground peppers
- salt
- 2 Pork cauls
- 2 Tbsps vegetable oil
- ⅛ l Red wine
- ¼ l Chicken broth
- 1 Tbsp Red currant jam
- 800 grams small potatoes (from the day before)
- For the chanterelles
- 200 grams Chanterelle
- ⅛ l sweet Whipped cream
- ½ Tbsp finely chopped parsley
- freshly ground peppers
- ½ tsp freshly grated Nutmeg
- parsley
- 3 Red currant
Preparation steps
For the pheasant: From the pheasant, remove the breasts. Separate legs and loosen meat from the bones and tendons. Place detached leg meat in a food processor and chop finely.
For the filling: Soak apricots for 20 minutes in hot water. Cut ¾ of chestnuts and apricots into small pieces. Soak croutons in milk.
Combine leg meat, egg yolk, croutons, apricots, chestnuts, parsley, mix well and season heartily with salt and pepper. Soak pig caul in lukewarm water, then spread on a cloth. Cut in 4 equal pieces and place a pheasant breast on each. Sprinkle each breast thick with the filling and wrap carefully inside of the caul. Heat oil and fry pheasant packets with the meat side over medium heat for about 8 minutes. Removing and wrap with aluminum foil to keep warm. Puree remaining chestnuts.
Deglaze meat juices with red wine and chicken broth and leave to boil over high heat. Add currant jam and mashed chestnuts and continue to cook. Fry potatoes in butter.
For the chanterelles: Brush chanterelles, rinse off briefly and drain well. Heat butter, cook mushrooms over medium heat for about 5 minutes. Deglaze with cream and let it boil briefly. Season with parsley, pepper and nutmeg.
Place pheasant breasts onto a plate and pour over the chestnut sauce and serve with potatoes, chestnuts and chanterelles. Garnish with parsley and currants and serve.
