Pheasant with Boulangère Potato Recipe
This stunning roasted pheasant recipe is served with some stunning side sides for a real feast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Roasting pan
- Dutch oven
- Skillet
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Ladle
- Fork
- Kitchen towel
- Mixing bowl
Ingredients
- 2 cock pheasants, legs removed and reserved for the confit
- 2 tbsp of vegetable oil
- 1 sprig of thyme
- 60g of butter
- 4 pheasant legs
- 50g of rock salt
- 5g of thyme
- 2 garlic cloves
- 500g of duck fat
- 1 red cabbage, finely shredded
- 50g of salted butter
- 1 apple, peeled and finely grated
- 150ml of Riesling wine
- 65ml of cider vinegar
- 30g of brown sugar
- 20g of redcurrant jelly
- 1/2 cinnamon stick
- 750g of Désirée potatoes
- 1 onion, finely sliced
- 1 sprig of thyme, leaves picked
- 40g of butter
- 200ml of chicken stock
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