Salmis of Pheasant with Walnuts and Mushrooms Recipe
A salmis of pheasant is a dish in French cuisine that consists of a roasted pheasant served in either its natural juices or in a sauce.
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Cooking tools:
- Roasting pan
- Oven
- Grill
- Saucepan
- Stockpot
- Baking dish
- Pitcher
- Fine-mesh sieve
- Whisk
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- 2 young oven-ready pheasants or guinea fowls
- 1 oz butter (softened)
- 5 tbsp sherry vinegar
- 8 oz onion (chopped)
- 6 oz carrots (chopped)
- 6 oz celery sticks (diced)
- 3 fresh bay leaves
- 1/2 oz dried porcini mushrooms
- 4 tbsp mushroom ketchup
- 15 floz red wine or wine and port mixed
- 1 pint fresh chicken or game stock
- 6 oz wild or flat black mushrooms (sliced)
- 4 oz walnut halves
- fresh thyme sprigs to garnish
- 2 oz butter (softened)
- 1 1/2 oz plain flour
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