Pheasant with leek-apple filling with mushroom Leek vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash pheasant and liver, pat dry. Cut liver into pieces. Clean and wash 1/2 stick of leek, cut into rings. Wash and quarter the apple and cut out the core. Cut apple into small pieces. Wash thyme, keep some for garnishing.

2. 2

   Pluck off remaining leaves and chop if necessary. Cut bread into small cubes. Mix bread, leek, apple, liver and chopped thyme. Season with salt and pepper. Fill the mixture into the pheasant and put it on a wooden skewer. Put the pheasant on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 hour. Cover pheasant with bacon 20 minutes before the end of the cooking time. Clean the remaining leek and cut into pieces. Clean mushrooms and rub with kitchen paper. Heat the fat in a pan and fry the mushrooms for 5 minutes.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 hour. Cover pheasant with bacon 20 minutes before the end of the cooking time. Clean the remaining leek and cut into pieces. Clean mushrooms and rub with kitchen paper. Heat the fat in a pan and fry the mushrooms for 5 minutes. Add the leek and cook on a low heat for 10 minutes with the lid on. Season with salt and pepper. Add cranberries. Arrange the pheasant with the vegetables on a plate. Garnish with thyme. Duchess potatoes taste good with it

4. 4

   Add the leek and cook on a low heat for 10 minutes with the lid on. Season with salt and pepper. Add cranberries. Arrange the pheasant with the vegetables on a plate. Garnish with thyme. Duchess potatoes taste good with it

5. 5

   Preparation time: 1 1/2 hours

Nutrition Facts

KCAL
1030 kcal

CARBS
18 g

FATS
49 g

PROTEINS
105 g