Pheasant on leek-mushroom-vegetables

Name: Pheasant on leek-mushroom-vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 1 ready-to-cook pheasant (approx. 1 kg); 100 g Poultry liver; 2 Leek sticks (leek); 1 small apple; 1 washer Toast; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper; 1/2 TEASPOON dried. Thyme; 4 (approx. 40 g) Discs; 7-10 Tbsp Bacon; 150 g Oyster mushrooms (substitute mushrooms); 3 TABLESPOONS Cranberries (in their own juice; a. d. glass); 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

1 ready-to-cook pheasant (approx. 1 kg)
100 g Poultry liver
2 Leek sticks (leek)
1 small apple
1 washer Toast
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper
1/2 TEASPOON dried. Thyme
4 (approx. 40 g) Discs
7-10 Tbsp Bacon
150 g Oyster mushrooms (substitute mushrooms)
3 TABLESPOONS Cranberries (in their own juice; a. d. glass)
7-10 Tbsp wooden skewers

Directions

1
Wash the pheasant and poultry liver and pat dry. Cut liver into small pieces. Clean and wash 1/2 stick of leek and cut into rings. Wash, core and dice the apple. Dice bread
2
Fry liver, leek, apple and bread in 1 tablespoon of hot fat. Season with salt, pepper and thyme. Stuff the pheasant with it and close with wooden skewers. Place in a roasting pan. Cover breast with bacon
3
Roast pheasant in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 1 hour
4
Clean, wash and cut the remaining leek into pieces. Clean mushrooms, rub with kitchen paper
5
Fry the leek in 1 tablespoon of fat. Add mushrooms. Steam for about 3 minutes. Season with salt and pepper. Mix in cranberries. Serve everything. Duchess potatoes fit to it