Stuffed Pheasant roast Venison sausage meat

Name: Stuffed Pheasant roast Venison sausage meat
Yield: 4 portion(s)
Ingredients: optional Approximately 5 g of corn starch to jævning; Pepper; Salt; 0.5 Lettuce head; 1 bundle Fresh basil; 1 tbsp Oscar venison broth; 10 g Melted butter for brushing; 100 g Cold butter for mounting; 100 g Smoked pork into cubes; 100 g Mark forest mushrooms; 2 Eggs; 2 dl White wine dry; 2 Red Peppers; 2 branches Rosemary; 2 tbsp Melted honey for brushing; 2 dl Water; 2-3 Small pheasant hens with skins; 25 g Green pesto; 3 dl Whipped cream; 400 g Game meat (deer) and chopped veal; 50 g Sun-dried tomatoes, diced

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Stuffed Pheasant roast Venison sausage meat

	optional	Approximately 5 g of corn starch to jævning
		Pepper
		Salt
0.5		Lettuce head
1	bundle	Fresh basil
1	tbsp	Oscar venison broth
10	g	Melted butter for brushing
100	g	Cold butter for mounting
100	g	Smoked pork into cubes
100	g	Mark forest mushrooms
2		Eggs
2	dl	White wine dry
2		Red Peppers
2	branches	Rosemary
2	tbsp	Melted honey for brushing
2	dl	Water
2-3		Small pheasant hens with skins
25	g	Green pesto
3	dl	Whipped cream
400	g	Game meat (deer) and chopped veal
50	g	Sun-dried tomatoes, diced

Instructions for Stuffed Pheasant roast Venison sausage meat

To prepare the Stuffed Pheasant roast Venison sausage meat recipe, please follow these instructions:

Fasanerne be cleaned carefully and cut from the back. The minced game stirred cool with salt and pepper, cream and eggs added. Blubber and bell pepper cut into small cubes, mushrooms cleaned and sauté quickly in butter. Add then forcemeat, together with pestoen. Forcemeat is filled into the fasanerne and these sewn (or place in foil form). Lubricated with a mixture of clarified butter and honey, seasoned and fried in hot oven (180 °) 40-45 minutes at serving cut pheasant hen out into suitable pieces.

The sauce: White wine boil down into a saucepan and add water and game meat broth. Be reduced to 1/3, add cream and indkoges. Be smoothed if possible. Tilsmages with salt and pepper and blend with the fresh lettuce, basil, Rosemary and cold butter for a nice frothy irgrøn sauce. Provides approximately 1/2 ltr finished sauce

Serving suggestions: pan-fried timianrisolette-potatoes, and butter steamed yellow and green squash into long slices.

Stuffed Pheasant roast Venison sausage meat

Ingredients for Stuffed Pheasant roast Venison sausage meat

Instructions for Stuffed Pheasant roast Venison sausage meat

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