Sauce For Pheasant
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 sauce for pheasant recipe , a classic wild poultry jus, in this post.
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!
Table of Contents
1. Recipe Sauce For Pheasant
Here is the step-by-step guide.
You can send me cooking questions via the comment function.
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing poultry jus.
|300||ml||dry red wine|
|500||ml||veal stock (or chicken broth or water)|
|1||Piece||potato (to tie)|
|black ground pepper|
|brown cane sugar|
Finely chop the carcass of the roasted pheasant .
Place in a saucepan or roaster.
Roast the pheasant bones in the oven at 180°C for 45-60 minutes until dark brown.
Cut the soup vegetables evenly into small pieces and place in a saucepan.
Prepare the cooled bones.
Roast the vegetables and spices with sunflower oil over medium heat and allow to take on colour.
Then add the tomato paste.
Roast the tomato paste with the vegetables until light brown.
Deglaze the toast with the port wine.
Bring the roasted vegetables to the boil, cook the roasted substances off the bottom of the pot.
Let the sauce cool down.
Place the chopped, roasted, cold pheasant bones into the cold sauce base.
Alternatively, you can use ice cubes to cool down.
Add red wine
Add red wine to the 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 fine sieve and bring to the boil.
Finely grate the potatoes and add to the sauce.
Boil and thicken the sauce.
Add the cranberries or cowberries to the sauce and let stand for 15 minutes.
Pass the pheasant sauce again through the fine sieve.
Season the sauce with salt and pepper and add cold butter.
Blend the sauce with the hand blender.
–> Optionally serve with a sieve cloth
–> Serve freshly mixed with foam.
I heated the pheasant pieces in the oven and served them with mashed potatoes and truffles.
I added the sauce at the end.
The next day I processed the sauce and the leftover leg of pheasant into a pheasant ragout and served it with gnocchi.
2. Nutrition Facts And Calories
3. Sauce For Pheasant Tips
For a fine and strong sauce with pheasant, please note the following tips:
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.
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.
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.
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.
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.
4. FAQ About Sauce for Pheasant
What is the effect of veal stock as an ingredient in the sauce?
The sauce becomes stronger in flavor with veal stock.
What is the ideal cooking time for pheasant carcasses?
The flavor develops optimally with a cooking time of 3.5-6 hours.
Can I freeze pheasant sauce?
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
Below you can write to me directly.
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