Stuffed pheasants recipe
Stuffed Pheasants recipe
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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
ca. 45 min
medium
n/a
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