Pheasant with celery gratin

Ingredients for Pheasant with celery gratin

Instructions for Pheasant with celery gratin

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

Rinse, clean and dry fasanerne well. Share them in the quarters. Let the butter is golden in a frying pan. Brown first breast pieces and pull them up. Brown lårstykkerne and add the Apple, carrot, juniper berries, salt and peppercorns. Put breast strips at the top with the flesh side down. Pour the water in. Fasanerne on a low heat and boil, covered, for about 45 minutes, until tender and cooked through. Roof fasanerne up and let them rest covered for about 15 mins.

Celery: celery pieces Came in the gratin of boiling water and boil them until tender, covered, for about 10 min. Pour them to drain in a sieve. Came the celery pieces in a bowl and mash them roughly with a fork. Stir in the cream and then the eggs in one at a time. Add the fennel, salt and pepper. Stir the mixture thoroughly. Advantage gratin batter into 4 buttered, ovnfaste cups (about 3 cups). Behind celery gratinerne in the middle of oven.

Sauce: Si juices into a saucepan. Add the sour cream and bring the cloud to a boil. Com saucemel in stirring and boil the sauce through it on a low heat for about 1 min. season with salt.