Pheasant with hazelnuts

Ingredients for Pheasant with hazelnuts

Instructions for Pheasant with hazelnuts

To prepare the Pheasant with hazelnuts recipe, please follow these instructions:

Fasanerne be wrapped in thin slices of smoked lard (so it does not become dry). Use like skewers or wet toothpicks. They Brown on all sides in a pan with a little butter. Take them up and fry the sliced root vegetables in the same fat. Put fasanerne in a greased baking pan and cover well to. Fry them finished in approx. 30 minutes at 160 degrees and let them rest for about 20 minutes. The juice is filtered, smoothed over and season.

By the peeled shallots in oil and style them in a 160-degree warm oven for half an hour, until they are soft and golden. Sprinkle with salt and pepper.

Bake the potatoes in the oven for a good hour and scrape the meat out. Cut it half way through and scrape the flesh out with a small spoon. Flesh moses fine and stirred together with nuts, chopped parsley, mustard and egg yolks and a little milk and butter. Season with salt and pepper.

Cut the fasanerne out, before they are served with sauce, mash, sautéed shallots and baked root vegetables. Garnish with whole leaves of flat-leaf parsley.