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Roast Pheasant with Cauliflower and Vegetable Puree

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Roast Pheasant with Cauliflower and Vegetable Puree
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
0
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Ingredients

for
4
servings
For the puree
400 grams
starchy Potatoes
400 grams
For the pheasant
2
Pheasants (ready to cook, 800 grams or about 2 lbs each)
freshly ground Pepper
Vegetable oil (for the roasting dish)
200 milliliters
250 milliliters
3 tablespoons
1
For preparation
400 grams
20 grams
200 milliliters
Cress (for garnish)

Preparation steps

1.

For the puree, peel the potatoes and parsnips, coarsely chop and cook in salted water until tender, about 20 minutes.

2.

Preheat the oven to 200°C (approximately 375°F).

3.

Rinse the pheasants, pat dry, season inside and out with salt and pepper and place breast side down in an oiled roasting pan. Bake in the preheated oven for 45 minutes. Add the wine, and gradually pour in the stock. After half of the cooking time, turn over the pheasant and continue to cook.

4.

Remove the pheasants from the pan with the cooking juices, brush with honey, place on a baking sheet and slide under the hot broiler for 5-10 minutes.

5.

For the sauce, peel the shallots, chop finely and sauté until translucent in 1 tablespoon butter. Pour in the pan juices, simmer, and puree with a hand blender. Add cold butter and season with salt.

6.

Rinse the cauliflower, trim, cut the florets into slices, blanch in boiling salted water, and drain well. Saute in a hot pan with 1 tabelspoon butter until golden brown.

7.

For the puree, drain the parsnips and potatoes and press through a potato ricer. Stir in the butter and hot milk with a wooden spoon and season with salt and nutmeg. Carve the pheasants and cut the meat into slices. Arrange with the puree and the cauliflower on plates and serve drizzled with the sauce. Garnish to taste with cress.

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