Pheasant thigh cakes

Pheasant thigh cakes


Oven temperature 160°C

Serves 10-12



500 g minced meat from pheasant and chicken

2 egg yolks

5 dl whipping cream

Salt and pepper to taste




Mix the meat in a mixer, season with salt and pepper. Add egg yolks and whipping cream. Mix until smooth. Pour the mixture into the greased and breaded holes of a muffin tray or individual portion-size ramekin bowls. Bake in the oven in a bain-marie for 15-20 minutes.

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