Stuffed pheasant breast
easy
Ingredients
- 20 g dried morels
- 500 g Potatoes
- 7-10 Tbsp Salt
- 25 g Butter
- 50 g Flour
- 1 Egg
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Carnations
- 6 Pheasant breasts (pre-order)
- 400 g Beefsteak hack
- 7-10 Tbsp Pepper
- 3 TSP Mustard
- 7-10 Tbsp Thyme
- 1 Head Romanesco (green cauliflower)
- 2 Shallots
- 3 cl Cognac
- 300 g Whipped cream
- 1 l Oil
- 2 TABLESPOONS Sauce thickener
- 2 TABLESPOONS flaked almonds
Directions
- 1
Soak the morels in 200 ml water. Boil potatoes in salted water. Bring 1/8 litre water and 15 g butter to the boil. Add flour and "burn off" while stirring. Stir in egg, season with nutmeg.
- 2
Mash the potatoes, mix with the dough. Shape into pears, add cloves. Pepper pheasant breasts, cut them twice lengthwise. Mix mince, mustard, salt, pepper and thyme. Fill into the meat.
- 3
Roast on a greased baking tray in a preheated oven (electric oven: 225 °C/ gas: level 4) for 15 minutes. Cut the Romanesco into florets. Cook in salt water for 10 minutes. Peel and finely chop the shallots.
- 4
Steam in the remaining butter. Fry morels with water, cognac and cream in hot oil for about 5 minutes. Mix sauce with spices and sauce thickener. Roast the almonds, arrange everything.
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