Filling: chop dried apricots and dried cranberries as finely as
possible. Rehydrate this mixture at room temperature for 15
minutes in a little Marsala. Then add a beaten egg and finely
grated breadcrumbs.
Pheasant: lay the fillets open on the work surface and pound
them flat with the meat mallet. Be very careful, because this is
delicate meat. Cover a work surface with two layers of
aluminium foil and spray with olive oil.
Cover with strips of bacon. Lay the fillets on top and make sure
they fit nicely into one whole without holes. Season with
pepper and salt. Spoon the filling into the middle of the whole
and roll up. Make sure that the foil is not rolled up with the
meat. Tightly close the ends of the roll.
Put the roll in an oven dish for about 40 minutes in an oven pre-
heated to 185°C. Leave to rest for a few minutes before
removing the aluminium foil.
You now have a firm meat roll. You can remove the bacon or
not. Put the roll back in the oven, same temperature but now on
hot air. Leave to cook for 15 minutes until the outside is nicely
coloured. Cover and keep warm until just before serving.
Sauce: bring chicken stock to the boil with cream. Season with
pepper, salt, crushed juniper berries and cloves. Pour in a glass
of madeira and allow to reduce for a moment. Add a few
tablespoons of cranberry jelly. Sieve the sauce and thicken if
required.
Accompaniments: you can finish the dinner plate with
matching preparations according to your own taste and
preference. Here we chose fondant potatoes, red cabbage with
apples and halved and grilled chicory stems.
pheasant with apricots and marsala sauce
bacon
pepper & salt
chicken stock
cranberry jelly
cream
juniper berries
cloves
dried apricots
dried cranberries
Marsala
eggs
old breadcrumbs
pheasant fillets
olive oil
Filling: chop dried apricots and dried
cranberries as finely as possible. Rehydrate
this mixture at room temperature for 15
minutes in a little Marsala. Then add a beaten
egg and finely grated breadcrumbs.
Pheasant: lay the fillets open on the work
surface and pound them flat with the meat
mallet. Be very careful, because this is delicate
meat. Cover a work surface with two layers of
aluminium foil and spray with olive oil.
Cover with strips of bacon. Lay the fillets on top
and make sure they fit nicely into one whole
without holes. Season with pepper and salt.
Spoon the filling into the middle of the whole
and roll up. Make sure that the foil is not rolled
up with the meat. Tightly close the ends of the
roll.
Put the roll in an oven dish for about 40
minutes in an oven pre-heated to 185°C. Leave
to rest for a few minutes before removing the
aluminium foil.
You now have a firm meat roll. You can remove
the bacon or not. Put the roll back in the oven,
same temperature but now on hot air. Leave to
cook for 15 minutes until the outside is nicely
coloured. Cover and keep warm until just
before serving.
Sauce: bring chicken stock to the boil with
cream. Season with pepper, salt, crushed
juniper berries and cloves. Pour in a glass of
madeira and allow to reduce for a moment. Add
a few tablespoons of cranberry jelly. Sieve the
sauce and thicken if required.
Accompaniments: you can finish the dinner
plate with matching preparations according to
your own taste and preference. Here we chose
fondant potatoes, red cabbage with apples and
halved and grilled chicory stems.
pheasant
with apricots
and marsala sauce
bacon
pepper & salt
chicken stock
cranberry jelly
cream
juniper berries
cloves
dried apricots
dried cranberries
Marsala
eggs
old breadcrumbs
pheasant fillets
olive oil
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
