Duck pie whole foods
Ingredients for 4 servings
|1||Bch||Creme fraiche Cheese|
|1||Pc||Pheasant, ready to cook|
|1||prize||salt and pepper|
|4||Pc||Slices of bacon|
|Ingredients for the sauce|
105 min. Total time
40 min preparation time
65 min. Cooking time
- Sprinkle the piece of meat well with salt and pepper. Melt the butter and brush it over thoroughly. Place on your back in a roasting pan and cover the top of the breast with the bacon slices.
- Add the diced onion, carrot and pieces of ginger as well as the juniper berries with 1 cup of water to the meat.
- Fry for 45 minutes at 220 ° C and baste the frying fat every 10-15 minutes. Then turn the oven to 180 ° C and remove the bacon slices.
- Pour the red wine over it and brush the meat with the creme fraiche and let it roast for a further 20 minutes at 180 ° C and, if necessary, baste the cooking fat again. Then let the pheasant stand in the warm oven.
- Chop the vegetables (diced onions, carrots and pieces of ginger as well as the juniper berries, which are now nice and soft) with the hand blender and pour the sauce on until it is smooth. Possibly a shot of red wine with it. Bring everything to the boil again, add the honey and a small piece of ginger and a pinch of chili. Season to taste with salt and pepper and possibly thicken a little.
Pheasant with ginger recipe
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