Culinary specialities by TV chef Andreas Geitl
Pheasant breast on sauerkraut and chestnut mash
Serves 4 people:
250 g chestnuts, peeled (deep frozen)
100 g peeled and quartered potatoes
100 g celery, peeled and diced
200 g cooked sauerkraut
400 ml milk
30 g sugar
1 dash of kirsch (German cherry schnapps)
4 pheasant breasts with skin, 100g each (without bones)
salt and freshly ground pepper
20 g clarified butter
1 dash of vinegar
50 ml white wine
250 ml poultry stock (also ready-made)
60 g cold butter diced butter
1 pinch of thyme
Preparation:
Pour milk into a pan add chestnuts, potatoes, celery and sugar, add a pinch of salt, cover and boil for approx. 25 minutes until vegetables are soft. As the liquid boils down stir to avoid ingredients sticking to the bottom of the pan. Push the potatoes through a potatoe ricer, season to taste with salt, pepper and kirsch. Mix warmed sauerkraut with the potatoe mash and keep warm.
Season pheasant breasts, melt clarified butter and fry pheasant breasts on all sides. Transfer to the oven and roast for 10 to 15 minutes at 120° C. Remove the pheasant breasts from the skillet and keep warm.
Add a splash of cold balsamic vinegar and white wine to the bits sticking to the pan. Add the poultry stock and cook for a few more minutes. Carefully add cold butter and whisk until it is melted, do not allow to boil.
Add thyme and season to taste.
Panfry meat slowly over a gentle heat for only a few minutes as pheasant meat can easily become dry.
Today the pheasants are mostly farmed. You don’t have to worry about shot pellets.
More recipes:
Pheasant breast with chestnut mash
Serves 4 people:
4 pheasant breasts without skin and bones
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped rosemary
4 thin slices green bacon (back bacon)10x20 cm each
30 g butter
125 ml game stock
Chestnut mash:
600 g chestnuts
20 g sugar
60 g butter
125 ml milk
125 ml cooking cream
2 cl Madeira wine
Madeira sauce:
30 g butter
100 g button mushrooms
400 ml game stock
80 ml Madeira wine
Preparing the dish:
Season pheasant breasts with salt, pepper and herbs and wrap with 1 slice of bacon each.
For the mash cut the chestnuts crosswise with a small sharp knive without cutting into the fruit flesh. Preheat the oven to 220° C and transfer the chestnuts into an ovenproof pan and bake for 10 minutes. Remove the chapped peal, hold the chestnuts with a towel so you don’t get burned. Pour sugar into a flat pan and let it caramelise, add half of the butter and the peeled chestnuts. Saute the chestnuts and add cold water until the chestnuts are just covered, cover the pan and let it simmer. After about 40 minutes the chestnuts are cooked. Strain the soft fruits through a colander with a spatula. Place the mash in a pan and pour heated milk and cream and combine well using a whisk. Warm the mash, pour Madeira wine and blend the rest of the butter in. Season to taste with salt.
Pour game stock into a saucepan, heat and reduce to half over a moderate heat. Melt butter in a casserole and fry the cleaned and finely sliced button mushrooms, pour the stock and simmer for about 10 minutes. Strain the sauce through a very fine strainer and pour the Madeira wine while stirring, thicken the sauce if necessary and season to taste.
Heat the butter in a skillet and panfry the pheasant breasts over a gentle heat for about 10 minutes on all sides. Remove the bacon slices from the pheasant breasts and let them brown for a short time. Remove the pheasant breasts from the skillet and keep warm. Pour the cold game stock into the sauce. Reduce to 3 tablespoons and strain the sauce.
Cut the breasts into slices and arrange them on a pre-heated plate together with the chestnut mash and the sauce.
GETI WILBA und Maier-Wild join forces
The specialist for frozen foods GETI WILBA from Northern Germany and the company Josef Maier GmbH...
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