Pheasant

Pheasant meat

Pheasant meat is European game. Imagine a forest so deep that it is still untouched by civilization. Imagine the geographical heart of Europe, covered with trees and grass.

Products

Pheasant, ready to cook

Pheasant leg

Pheasant fillet

Pheasant breast

Pheasant breast fillet with skin

Pheasant breast fillet suprême with skin

Pheasant meat

Nutritional information

Nutritional values Per 100g
KJ-Kcal 962/229
Proteins 31
Carbohydrates 0
Fats 12

Recipes

Pheasant with bacon

Difficulty : Medium

Cooking time : Approximately 2 hours

Ingredients 2-3 persons

  • 1 pheasant
  • 20 g butter
  • grated nutmeg
  • 2 sprigs thyme
  • 2 handfuls of blackberries
  • 4 slices of bacon
  • splash of whisky

Info

The smoky flavours of bacon and whisky go beautifully with wild poultry. A wild VOGELY pheasant is enough for three people. Pheasant (because of a ban on hunting here) never comes from the Netherlands. Because wild poultry quickly becomes dry, fill the bird and wrap it in bacon.

Preparation

  1. Remove the pheasant from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Rub the pheasant with half of the butter and rub it inside and out with salt, pepper and nutmeg.

  2. Stuff the pheasant with the thyme and half of the blackberries and tie up with butcher's twine.

  3. Fry the bacon in a frying pan over a high heat for a few minutes, until it starts to get crispy. Take it out of the pan and put the pheasant in it: fry it all around in the bacon fat and add some extra butter if necessary.

  4. Wrap the slices of bacon around the roasted pheasant and add a dash of whiskey. Carefully light the alcohol with a match; when the flames are extinguished, sprinkle the rest of the blackberries into the pan. Put the lid on, turn the heat to medium-high and roast the pheasant for 60 minutes, until tender but still a little pink in the middle. Scoop the blackberries from the bird and into the pan. Remove the pheasant from the pan and keep warm.

  5. Mash the blackberries in the pan and stir them into the roasting liquid. Turn up the heat and let the sauce reduce. Remove the pan from the heat, whisk the rest of the butter through the sauce and add a few drops of whisky. Serve the pheasant with the sauce.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com