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Stuffed pheasants recipe

Posted on Apr 15th, 2022
by Matthew
Categories:
  • Recipes

Stuffed Pheasants recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.


By thesmartcookiecook.comA recipe of Stuffed pheasants recipe. Click here to view.
4.3149


Ingredients

2  pheasants, ready to cook
800 g potatoes
2 tbsp breadcrumbs
500 g root vegetables, e.g. celeriac, parsley root, carrots, peeled and diced
2  onions, chopped
2  shallots, finely chopped
50 g butter
225 g chestnuts, cooked, peeled and chopped
2 tbsp maple syrup
2 tbsp mixed fresh herbs, chopped
salt and pepper
nutmeg
butter, in flakes
cranberry compote

Instructions

For the stuffing melt the butter in a saucepan. Quickly sauté shallots, herbs and chestnuts. Add the breadcrumbs and gently brown the mixture, stirring constantly. Season with salt and pepper.

Fill the pheasants with the stuffing, then close the openings with kitchen twine or toothpicks. Rub the pheasants with salt and pepper.

Butter a roasting pan, divide the vegetables in the pan and place the pheasants on top. Brush the pheasant breasts with maple syrup and divide some butter flakes on top. Roast in the preheated oven (200°C) for approximately 35 minutes.

Peel and dice the potatoes. Cook in salted water, drain, then mash with butter and milk. Season to taste with salt and nutmeg.

Serve the pheasants with the mashed potatoes, root vegetables and cranberry compote.


Preparation time:

ca. 40 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a

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Tags: recipe, Stuffed pheasants recipe, diy, how to cook, prepare Stuffed pheasants recipe
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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice.

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