Pheasant Wallenbergers with truffled potato purée

Pheasant Wallenbergers with truffled potato purée




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


butter for frying



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


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




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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