Pheasant leg
Pheasant leg
Pheasant is a special piece of game meat, perfect for gourmets who love a refined, rich flavour. This bird has a delicate texture and a wilder flavour than regular chicken, with a subtle, slightly nutty undertone. Pheasant is often associated with fine dining and is ideal for festive occasions.
Pheasant is lean but juicy, and the meat has a fine texture that makes it perfect for different cooking methods. Pheasant meat is particularly suitable for combining with savory or fruity sauces, which brings out the complexity of the flavor.
+/- 100 grams per piece
Ingrediënten
Ingrediënten
100% pheasant meat
Allergenen
Allergenen
Bereiding
Bereiding
One of the best ways to prepare a whole pheasant is to cook it in the oven.
1. Seasoning and searing
Heat a pan over medium heat and add a little oil or butter. Season the pheasant with salt, pepper and herbs such as thyme, rosemary and garlic
First fry the bolts until they are golden brown on all sides.
2. Yarn
Place the legs on a rack and cook for 40-50 minutes, depending on size, until the skin is golden brown and crispy. Make sure the meat is cooked through and the bones come away easily.
3. Serving
Pheasant is delicious with rich, fruity sauces, such as a berry sauce or a classic game jus. The meat goes well with hearty side dishes such as mashed potatoes, roasted vegetables or a fresh salad with apples or pomegranate. For a luxurious touch, serve the pheasant with a port sauce or a mushroom and cream sauce.
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