Pheasant Wallenbergers with truffled potato purée

Pheasant Wallenbergers with truffled potato purée

 

 

Ingredients:

300 g minced pheasant

2 egg yolks

2 pinches of salt

a small pinch of white pepper

½ tsp crushed juniper berries

2 dl cream

breadcrumbs

butter for frying

 

Directions:

In order for the mixture to hold together, the minced bird, eggs and cream need to have fridge temperature when starting out. Mix the cold pheasant mince in a food processor together with egg yolks, salt, pepper and crushed juniper berries until smooth. Add cream – little at a time. Test fry a small ball and adjust the seasoning if needed. Form into round cakes (the size of a Salisbury steak). Roll them in breadcrumbs and fry in butter on both sides in semi-hot frying pan until golden. Finish off in the oven for 5 minutes on 150°C. NB. Make sure that the pheasant is thoroughly cooked!

 

 

Truffled potato purée

Ingredients:

400 g potatoes of a creamy, floury type

2 dl milk

0,5 dl whipping cream

20 g butter

1 tsp salt

1,5 tbsp truffle oil of good quality

 

 

Directions:

Peal and boil the potatoes soft. Warm up milk, cream and butter in a saucepan. Pour the potato water away and leave the potatoes to steam off some excess water for a few minutes. Press the potatoes and mix the pressed potatoes with salt and truffle oil.

To accompany the Pheasant Wallenbergers, I often serve a warm salad of the season. In the autumn, I fry chanterelles, small onions, cooked beetroots and savoy cabbage. For those who want a sauce, I recommend a sauce based on reduced red whine and game stock.

 

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