Pheasant Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my simple pheasant recipe in this post.
Today we prepare the wild fowl quite simply.
The sauce is a fine stock with porcini mushrooms and there are potatoes as a side dish.
You only need one pot or roaster, which saves you time washing up.
Have fun and good luck!
Table of Contents
1. Recipe Pheasant
Here are the step-by-step instructions with lots of photos.
Please note the tips after the recipe.
You can send me cooking questions or kitchen gossip via the comment function at the bottom of the page.
I look forward to a lively exchange!
Pheasant
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparation pheasant in the oven with a side dish.
Ingredients
| 1 | Pieces | Pheasant Pheasant wild fowl (Bones Carcasses) |
| 2 | Pieces | glove of garlic |
| 1 | Cups | dried porcini mushrooms |
| 12 | Pieces | small potatoes |
| 4 | Slices | bacon |
| 1 | Bunch | thyme |
| 2 | Pieces | bay leafs |
| 4 | Pieces | juniper berries |
| primal salt | ||
| black ground pepper | ||
| 500 | ml | chicken broth |
| 1 | Bunch | Parsley |
Instruction
Prepare ingredients
Prepare the ingredients in the kitchen.
Wash and peel the potatoes.
Wash the pheasant under cold running water and lay it dry.
Soak mushrooms
Soak the porcini mushrooms: Place dried porcini mushrooms in a bowl and cover with cold water.
Prepare herbs
Wrap the thyme bunch with a slice of bacon.
Prepare pheasant
Arrange the pheasant on the cutting board or plate and remove any remaining quills.
Tweezers have proven useful for this step.
Fill pheasant
Stuff the pheasant with the prepared thyme bunch.
Prepare roaster
Place the pheasant and potatoes in the roasting pan with the garlic and juniper berries.
Season pheasant with salt and pepper.
Add bacon
Wrap the pheasant in slices of bacon.
Cooks call this step barding.
Slide oven
Put the prepared pheasant in the roaster in the oven for 25 minutes at 200°C.
Add pheasant
After 25 minutes, open the oven and slide out the roaster.
Add mushrooms
Place the porcini mushrooms in the roaster with the water.
Add broth
Deglaze with the broth.
Roast pheasant
Place the pheasant back in the oven and cook in the oven for another 25-35 minutes.
Check doneness
After the cooking time has elapsed, use a needle or the roast thermometer to check the doneness of the pheasant on the legs.
The breast is always ready before the legs.
72°C means well done.
Serve
Serve and carve the pheasant.
Enjoy with potatoes and porcini stock.
Optionally, you can serve the pheasant breasts in the stock and the legs the next day.
You can prepare a pheasant sauce from the carcasses.
Bon appetit!
Carving pheasant
For carving pheasant you will find an extra article in the cooking school.
Video
Courses
Keyword
2. Calories And Nutritional Values
3. Cooking Tips For Pheasant
Please note the following points when preparing:
Pheasant needs bacon as a coat when cooking in the oven.
Wild fowl will dry out quickly, so a bacon coat will help and prevent drying out.
You can use breakfast bacon, or you can use fatty white bacon.
Wrap the thinly sliced bacon especially around the pheasant breast.
The pheasant breast dries out particularly quickly, so the bacon is in the right place here.
Also pay attention to the oven temperature.
A temperature range of 200°C is ideal, hot air, circulating air or top and bottom heat is fine.
The cooking time is 40-60 minutes. Gourmets like to eat the pheasant breast roasted pink.
I tend to overcook. and think it’s healthier.
A meat core temperature of 72°C for at least 12 minutes neutralizes germs and renders them harmless.
Roasted venison may contain germs.
Enjoy healthy tip from chef Thomas Sixt
A meat core temperature of 72°C for at least
12 minutes neutralizes germs and renders them harmless.
4. Matching Pheasant Side Dishes
In addition to the simple potato side dish with porcini mushrooms and stock, the following side dishes go well with the pheasant:
side dishes
potato dumplings
5. Simply Carve the Pheasant
Carving the roasted pheasant is very easy:
First cut the legs up to the joint so that they can be folded away.
Then cut the breast thinly, for example slice by slice, starting from the leg side.
Alternatively, carefully detach each pheasant breast from the sternum in the middle of the bone.
The clubs can be removed relatively easily with a clever cut through the joint.
In my Cooking School category you will find detailed instructions on how to carve pheasant.
The following pictures show this as an example:
6. FAQ About this Pheasant Recipe
Frequently asked questions about the preparation of pheasant are summarized below:
Your pheasant is roasted pink, would it be better to cook it through?
I roasted the pheasant pink to heat it again in the second pass. I recommend you cook wild game through, then it is much more digestible.
Which bacon is suitable for barding?
You can use white pancetta, country bacon or bacon. Traditionally, thin slices of white bacon were used for barding.
Why do you show a porcini mushroom stock with potatoes as a side dish with pheasant.
It is a quick and easy version, the porcini mushrooms harmonize very well with the pheasant.
You can find another variant with pheasant sauce and mashed potatoes.
7. More Game und Wild Fowl Recipes Ideas
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