Gastronomixs

Smoked pheasant fillet

A sumptuous version of the classic smoked chicken fillet.

Makes 10.

Smoked pheasant fillet

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Ingredients

250

ml

water

80

g

salt

10

g

mustard seeds

10

g

coriander seeds

10

g

black pepper

3

 

bay leaves

750

ml

water

10

 

pheasant fillets

Preparation method

  • Make a brine of the 250ml water, salt, the herbs, and the spices and heat until the salt dissolves.
  • Add the remaining water and leave to cool down completely.
  • Brine the pheasant fillets in this mixture for 30 minutes.
  • Heat the smoke oven to approximately 85°C.
  • Remove the pheasant fillets from the brine and pat dry thoroughly with kitchen towel.
  • Smoke for approximately fifteen minutes to a core temperature of 65°C. 

Serving suggestions

  • In a composition with components of mushrooms, chicory, and lemon.
  • Cut into slices to arrange on top of a pheasant and liver terrine.
  • As a garnish in a luxury salad.

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