Braised Pheasant From the Roman Pot

45 min, lightly remove pheasant and free from all bones. Cut meat into 8 pieces on the spot and wrap each with 2 slices of bacon.

Finely chop the bones and make a stock, then strain it through a fine sieve.

Crush the bay leaf, pepper and juniper berries in a mortar. Remove the skin from the shallots and cut them into quarters. Clean or peel garlic, spring onion, carrots, potatoes and mushrooms.

Brown meat pieces in a suitable frying pan on all sides, then set aside.

Foam half of the butter in the Roman pot, add the quartered shallots and the artichoke hearts cut into large pieces on the spot. Then add the parsley root, carrots, garlic, potatoes and mushrooms in the order of cooking. Season with the homemade game spice. Extinguish with cognac and white wine, add 300 ml of stock.

Pile everything into the Roman pot, add the pheasant portions and rosemary, close with the lid and put into the cold stove, cook in the stove at 160 degrees for about half an hour.

Drink:

fruity and strong white wine

Our tip: use a delicious spicy bacon for a delicious touch!

Related Recipes:

Pheasant Breast with GrapesKnown also as Suprêmes des faisans aux raisins. Per person 3181 J Preparation time: 50 min Preparation time... GyuvecheA bean recipe for every taste: Finely chop the onion and garlic clove and dice the tomatoes. Crumble the feta... Pheasant in the Style of the ChefSeason the pheasant from the inside with salt and pepper and form a few pieces of butter inside. Then wrap... Poulard with TarragonRinse poulard well and dry. Sauté the poultry liver in a little butter. Coarsely chop and add bacon, ham and... Pheasant Breast with Grapes and Pepper CabbagePeppercorns For the pepper sauce, crush the peppercorns in a mortar and steep in 4 tbsp of germ oil at low... Demi Glace (Basic Sauce)For the demi glace, the first step is to prepare a strong stock.To do this: layer the bones with lard in a... Georgian Style Pheasant – FazanGreen tea Pluck, gut, rinse and dry the pheasant. Place in a saucepan in which it will fit flat. Add the... Sauerkraut with Pheasant and OystersThe pheasant is prepared as for roasting (washed, dried, rubbed with salt and pepper). Now lightly squeeze 1... Wild Boar with Olives and WalnutsCoarsely dice the wild boar meat. Halve four shallots and finely slice the carrots. Spread the meat cubes... Giuwetsch – Braised Lamb MeatBulgarian giuvech, like Romanian ghiveci, is a legacy of the long Turkish rule over both countries...