Gastronomixs

Braised pheasant legs

A classic preparation of pheasant braised in the oven with carrots and celeriac.

Makes 8.

Braised pheasant legs

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Ingredients

8

 

pheasant legs

100

g

butter

50

g

bacon, finely diced (brunoise)

50

g

onion, finely diced (brunoise)

50

g

carrots, finely diced (brunoise)

50

g

celeriac, finely diced (brunoise)

1

clove

garlic, finely chopped

200

ml

white wine

500

ml

pheasant stock

1

sprig

thyme

As needed:

 

salt and pepper

Preparation method

  • Sprinkle the legs with salt and pepper.
  • Brown the legs in the butter and transfer to a large roasting tray.
  • Gently fry the vegetables and garlic in the butter used for the pheasant until they start to lightly caramelise.
  • Deglaze the pan with the white wine and add to the roasting tray together with the stock and the thyme.
  • Cover the tray and cook in the oven at 110°C for 1.5 to 2 hours.

Serving suggestions

  • In a composition with components of carrot, onion, swede, and potato.
  • Pull the meat from the legs and use to make a salpicon, ragout, or roulade.
  • You can play around with this recipe by adding different vegetables and herbs. 

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