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Pickled pheasant with cranberry whiskey sauce
Wild, pickled pheasant with a whiskey and cranberry sauce.
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Ingredients
- Lemon cleaned up
- 500 ml tap water
- 110 g salt
- 50 g granulated sugar
- 1,5 liter tap water
- 2 dried laurel leaves
- El peppercorns
- 600 g frozen pheasant thigh from the specialist thawed
- 1 el wheat flour
- 50 g unsalted butter
- 600 g rainbow root mix
- 2 onion
- 2 toe garlic
- 250 ml chicken broth from tablet hot
- 100 g dried cranberries
- 50 ml whiskey
- 50 ml fresh cream
Kitchen Stuff
Directions
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Start by making the brine (salt bath) in the morning. Cut the lemon into slices for this. Bring the water to the boil with the salt and sugar.
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Turn off the heat when salt and sugar are dissolved and add the lemon, bay leaves, peppercorns and the water. Allow to cool completely in the refrigerator.
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Place the pheasant dices in the brine and make sure they are covered. Leave to be covered for 3 hours in the fridge.
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Preheat the oven to 140 ° C. Remove the pheasant from the brine and pat dry with kitchen paper. Sprinkle around with the flour.
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Heat the butter in the frying pan and fry the pheasant in 2 parts over medium heat in 4 min. Brown.
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Meanwhile, peel the carrot mix and cut into pieces. Cut the onions into slices and the garlic into slices.
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Remove the pheasant from the pan and fry the carrot, onion and garlic for 4 minutes in the remaining shortening.
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Add the chicken broth and the cranberries. Put the pheasant back in the pan.
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Put the lid on the pan, put the pan in the oven and let the pheasant cook for about 25 minutes.
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Remove the pheasant from the pan and leave it covered under aluminum foil.
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Scoop the vegetables with a slotted spoon and keep warm in the oven at 120 ° C, covered in an ovenproof dish with aluminum foil.
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Meanwhile, make the sauce. Place the pan with stock on a high heat and stir the cakes with a wooden spoon.
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Add the whiskey, whipped cream, pepper and salt, and cook over medium heat for 5 minutes while stirring.
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Take the pan off the heat, pour the contents into the cup of the hand blender and puree until smooth.
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Put back in the pan and stir in the cranberries. Heat for another 5 minutes.
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Serve the pheasant with the vegetables and the sauce.
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Nutrition
590Calories
Sodium0% DV1.375mg
Fat45% DV29g
Protein74% DV37g
Carbs12% DV35g
Fiber24% DV6g
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