Braised pheasant with apple and onion sauce

Name: Braised pheasant with apple and onion sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook pheasant (approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Shallots; 2 large sour apples; 80 g Butter or margarine; 50 ml Calvados; 150 ml clear chicken stock (instant); 275 g Whipped cream; 600 g Potatoes; 600 g Celery Tuber; 1 Egg Yolk; 750 g brown mushrooms; 200 g Romaine or Batavia salad; 7-10 Tbsp steamed apple slices and parsley; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook pheasant (approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Shallots
2 large sour apples
80 g Butter or margarine
50 ml Calvados
150 ml clear chicken stock (instant)
275 g Whipped cream
600 g Potatoes
600 g Celery Tuber
1 Egg Yolk
750 g brown mushrooms
200 g Romaine or Batavia salad
7-10 Tbsp steamed apple slices and parsley
baking paper

Directions

1
Wash pheasant thoroughly inside and out, dab dry and season inside with salt and pepper. Peel and finely dice the shallots. Peel and quarter apples and cut out the core.
2
Cut the apple quarter into pieces. Heat 30 g fat in a roasting pan and brown the pheasant while turning. First add 2/3 of the shallots, then the calvados and flambé (carefully!). Extinguish the flames with chicken soup and 250 g cream.
3
Add apple pieces, season with salt and pepper and cover and braise in the preheated oven (electric cooker: 200°C/ gas: level 3) for 40-50 minutes. In the meantime, cover the pheasant with braising stock. In the meantime, clean, wash and dice the potatoes and celery.
4
Cook in boiling salted water for 15-20 minutes. Pour off the water and mash the potato mixture with 20 g fat and the rest of the cream (except for a teaspoon). Season to taste with salt and pepper and let it cool down a bit.
5
Then place in a piping bag with a large star-shaped spout and spray tuffs onto a baking tray lined with baking paper. Mix the egg yolk and the rest of the cream and sprinkle the tuffs with it. Clean the mushrooms and cut into thick slices.
6
Clean and wash the salad, drain well and cut into fine strips. Heat the remaining butter in a large pan and fry the mushrooms until golden brown, turning them over. Finally add the remaining shallots and season with salt and pepper.
7
Keep warm. Mix the salad strips with the hot mushrooms just before serving. Remove the roaster from the oven and slide in the potato heaps. Turn the oven on (electric: 225°C/ gas: level 4) and bake the piles for about 10 minutes.
8
In the meantime, remove the pheasant from the stew stock and arrange it with the vegetables on a preheated plate. Puree the apples in the stew stock. Season the sauce with salt and pepper. Place the potatoes on the plate and add the sauce separately.
9
Serve garnished with parsley and steamed apple wedges.