Sauce For Pheasant

Sauce for Pheasant Recipe Image

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You can find my sauce for pheasant recipe , a classic wild poultry jus, in this post.

In addition to the quail sauce, the goosee sauce, the pheasant sauce is just as great.

You can prepare the pheasant a day in advance, then use the carcasses.

I usually eat pheasant for 2-3 days.

On the first day pheasant breast with potatoes and porcini stock.

On the second day the pheasant legs with mashed potatoes and jus

On the third day, gnocchi with leftover meat, fresh vegetables and jus.

I wish you a lot of fun while tasting and afterwards in the kitchen!

1. Recipe Sauce For Pheasant

Here is the step-by-step guide.

You can send me cooking questions via the comment function.

Pheasant Sauce

Cooked, photographed and written down by chef Thomas Sixt.

Servings 6
Calories 224
Total Time 300 Min.
Preparation Time 60 Min.
Cook Time 240 Min.

Simple instructions for preparing poultry jus.

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Sauce for Pheasant Recipe Image
Pheasant Sauce Recipe Image © Thomas Sixt

Ingredients

2 Pieces Pheasant Pheasant wild fowl (carcasses)
1 Bunch Soup vegetables
5 Pieces juniper berries
2 Pieces bay leafs
2 Pieces Allspice
1 tbsp Sunflower oil
2 tbsp tomato paste
300 ml port wine
300 ml dry red wine
500 ml veal stock (or chicken broth or water)
1 Piece potato (to tie)
2 tsp cowberries
80 g butter
primal salt
black ground pepper
brown cane sugar

Instruction

Pheasant carcasses, bones in pot
Pheasant carcasses, bones in pot

Chop bones

Finely chop the carcass of the roasted pheasant .

Place in a saucepan or roaster.

Roasted pheasant bones, carcasses in pot
Roasted pheasant bones, carcasses in pot

Roast carcasses

Roast the pheasant bones in the oven at 180°C for 45-60 minutes until dark brown.

Roasted vegetables in a pot
Roasted vegetables in a pot

Prepare vegetables

Cut the soup vegetables evenly into small pieces and place in a saucepan.

Roasted Vegetables and Roasted Pheasant Bones
Roasted vegetables and roast carcass, pheasant bones

Provide bones

Prepare the cooled bones.

Roasted vegetables with tomato paste
Roasted vegetables with tomato paste

Roast vegetables

Roast the vegetables and spices with sunflower oil over medium heat and allow to take on colour.

Then add the tomato paste.

Tomato paste and roasted vegetables browned
Tomato paste and roasted vegetables browned

Tomato paste

Roast the tomato paste with the vegetables until light brown.

Deglaze the roast with port wine
Deglaze the roast with port wine

Port wine

Deglaze the toast with the port wine.

Roast approach with port wine
Roast approach with port wine in the pot

Boil sauce

Bring the roasted vegetables to the boil, cook the roasted substances off the bottom of the pot.

Let the sauce cool down.

Roasted with bones
Roasted with bones

Complement bones

Place the chopped, roasted, cold pheasant bones into the cold sauce base.

Alternatively, you can use ice cubes to cool down.

Add red wine to the roasted pheasant sauce
Add red wine to the roasted pheasant sauce

Add red wine

Add red wine to the sauce.

Cooking pheasant sauce
Cooking pheasant sauce

Add sauce

Add chicken stock, veal stock or water to the sauce.

The bones should be well covered with liquid.

Slowly bring the sauce to the boil for 30-45 minutes and simmer gently for 3-6 hours.

Add liquid if necessary.

Pass the pheasant sauce through a hair sieve
Pass the pheasant sauce through a fine sieve.

Pass sauce

Pass the pheasant sauce through a fine sieve and bring to the boil.

Bind pheasant sauce with potatoes
Add the grated potato to thicken the pheasant sauce.

Bind sauce

Finely grate the potatoes and add to the sauce.

Boil and thicken the sauce.

Flavor the pheasant sauce with cranberries
Season the pheasant sauce with cranberries

Add cowberries

Add the cranberries or cowberries to the sauce and let stand for 15 minutes.

Strain the pheasant sauce through a hair sieve
Pass the prepared pheasant sauce through a fine sieve.

Pass Sauce

Pass the pheasant sauce again through the fine sieve.

Mount pheasant sauce with butter
Assemble the pheasant sauce with butter

Assemble Sauce

Season the sauce with salt and pepper and add cold butter.

Mix up the pheasant sauce
Mix up the pheasant sauce

Mix sauce

Blend the sauce with the hand blender.

–> Optionally serve with a sieve cloth

or

–> Serve freshly mixed with foam.

Pheasant served with sauce
Pheasant served with sauce

Serving

I heated the pheasant pieces in the oven and served them with mashed potatoes and truffles.

I added the sauce at the end.

Gravy to pheasant recipe image
Pheasant Sauce Recipe Image © Thomas Sixt

Use leftovers

The next day I processed the sauce and the leftover leg of pheasant into a pheasant ragout and served it with gnocchi.

Video

Keyword

2. Nutrition Facts And Calories

3. Sauce For Pheasant Tips

For a fine and strong sauce with pheasant, please note the following tips:

Roast Carcasses

You can roast raw carcasses or carcasses from roasted poultry.

Those who have never done this tend to roast the carcasses too lightly.

One hour at 175°C-180°C is a good recommendation for dark roasting the poultry carcasses.

Vegetable Roast Approach

Cut the vegetables into small pieces.

I often cut thin slices or small cubes.

Cubes and thin slices offer plenty of space for frying vegetables.

Give yourself a little more time to fry, the vegetables should be fried well and light brown.

Tomato

Add the tomato paste and sauté.

Here is a common source of error:

The tomato paste needs to roast from red to dark red to brown in color.

This is the only way to create the important roasting substances and the dark colour.

Extinguishing

Deglaze the roasted vegetables with port wine, red wine and veal stock or broth or water.

Veal stock produces a particularly strong jus.

You can also add broth or water and taste the sauce later.

Please scrape the residue from frying from the bottom of the pot and bring to the boil.

Prepare the Sauce Cold

The bones and roasted roots of the vegetables should be cold.

Cooking slowly for 30-45 minutes releases most of the flavor from the ingredients.

Allow the ingredients to cool or cool with ice cubes.

Bind Sauce

I showed the tried and true method using grated potatoes here.

Another alternative is cold-mixed cornstarch.

Slowly add the starch water to the boiling sauce and thicken the sauce to taste.

It’s helpful to put the sauce on a cold plate to test the binding.

Pass Sauce

In the classic kitchen, this sauce is passed through a strainer before serving.

In this way, the remaining cloudy matter can be filtered out.

If you want to use a straining cloth, please boil it in boiling water beforehand to remove any wax residue.

Alternatively, you can mix up the sauce.

Assemble And Taste

You can finely season the taste of the sauce with salt, pepper, a little sugar, orange zest, dark chocolate and gingerbread spice.

Mix the sauce with cold butter just before serving.

Mount pheasant sauce with butter
Assemble the pheasant sauce with butter
Mix up the pheasant sauce
Mix up the pheasant sauce

4. FAQ About Sauce for Pheasant

What is the effect of veal stock as an ingredient in the sauce?

Kalbsfond Rezept bild

The sauce becomes stronger in flavor with veal stock.

What is the ideal cooking time for pheasant carcasses?

Fasan Soße kochen

The flavor develops optimally with a cooking time of 3.5-6 hours.

Can I freeze pheasant sauce?

Fasan Sauce Rezept Bild

You can fill the cooked pheasant sauce and freeze it. You can store the sealed sauce in the refrigerator for 2-3 days.

5. Other Items Related To Pheasant

6. More Sauce Recipes Ideas

Comments, Cooking Questions and Answers

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