Pheasant breast with skalotteløgs cream, plum compote and krebinet

Ingredients for Pheasant breast with skalotteløgs cream, plum compote and krebinet

Instructions for Pheasant breast with skalotteløgs cream, plum compote and krebinet

To prepare the Pheasant breast with skalotteløgs cream, plum compote and krebinet recipe, please follow these instructions:

Cut the yolks through and remove the stones. Cut the yolks out in both. Boil the vinegar up with cinnamon, star anise and sugar. Pour the boiling brine over the yolks and let them stand and pull – preferably overnight.

Slice the thighs of fasanerne. Slice the flesh of thighs and put it to the side. Slice the breasts of fasanerne skin and let sit on. Chop the hull out into smaller pieces and put them in a pan. Add the chicken stock and peeled shallots and Cook Fund in 1 hour. Arrow skalotte to sample up and term Fund. Add the onions again along with the crack of the lemon and cream and cook it through. Blend everything with a hand blender or purer it through a sieve. Season with salt, pepper and a little lemon juice.

Take the meat from the thighs and checkmark it. Mix it with pig meat leaves from the twigs of thyme, chopped onion, salt and pepper. Form forcemeat as small rissoles and wrap them into the fat NET. Fry them in a little oil in a frying pan.

Pheasant breasts seasoned with salt and pepper and FRY for about 8 minutes in the oven at 180 gr.