Pheasant Consommé

Summary

Ingredients

• 4 pheasant (s)

For the broth: (pheasant broth)

• Pheasant bones (back carcasses)
• Leg (s) and wings pheasants
• 1 leek, the white it, diced
• 1 carrot (s), diced
• 0.25 ¼ celeriac, diced
• 1 large onion (s), unpeeled, halved, browned on the cut
• salt
• water

For the broth: (pheasant consommé)

• 3 egg whites
• 6 leg (s) (pheasant legs), skinless and tendons, bone thrown out
• 1 leek, the white it, finely diced
• 1 carrot (s), finely diced
• 0.25 ¼ celeriac, finely diced
• 0.25 ¼ bunch thyme, the leaves it
• 20 ml sherry, dry
• 20 ml port wine
• 1 ½ liter broth (pheasant broth)
• 5 juniper berries
• 5 grains allspice
• 2 bay leaves
• salt and pepper

For the garnish: (insert)

• 2 pheasant breasts (halves), without skin and bones
• 1 truffle (winter truffle)
• 60 g duck liver or foie ras, if available, only fresh, ready to cook

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Instructions

1. Since I only use the pheasant`s breast for a meat dish, the other parts can be used to cook a wonderful consommé.
2. To do this, the back, wings and 2 halves of the chest are released. The remaining halves of the breast can be used to cook a meat course for 6 eaters. If you don`t want that, just buy a pheasant for the consommé and produce the broth you need beforehand as a chicken broth with the usual soup chicken. Then the taste of the actual consommé will be less and less like wild birds.
3. For the pheasant broth, the carcasses, chopped up several times, the wings and 2 legs are browned in the oven at 180 ° C for 25 minutes. You have to be careful not to get too dark, because that would make the broth bitter. Without a tan, there would be a lack of taste later.
4. All these parts are then put in a saucepan and filled with enough water to cover everything. Now you bring the liquid to a boil and repeatedly skim off the foam that is created. Now add the vegetables and let everything simmer gently for 1.5 hours.
5. Then you pour everything through a hair sieve, add a little salt and wait until the broth has cooled down to remove the layer of fat. Since this process is quite time-consuming, you may cook this broth the day before.
6. For the pheasant consommé you dice the meat of the legs very finely, or drive it through the coarse disk of the meat grinder. Then you mix it with the very finely diced vegetables. Port wine, sherry, thyme leaves, juniper grains, allspice, bay leaves and the egg whites are added to this mixture. Mix it well, season with salt and pepper, mix again and put everything in the fridge for 2-3 hours to steep.
7. Now you add this mass to the cold pheasant broth (the ratio of mass and liquid should be approx. 1: 5 - 2: 5) and bring it to a boil. Stir it again and again and be careful that nothing settles on the bottom. The protein coagulates and rises to the surface as a gray-white foam.
8. When the mixture boils, reduce the temperature and let it steep for 1 hour on a plate or flame that is too small. This means that the hot liquid rises in the middle of the pot and sinks again at the cooler edge. Now you can always skim off the foam that is always created. The surface looks pretty inedible, by the way, but that`s completely normal.
9. After the hour pass the liquid through a cloth and season again with salt and pepper if necessary. The result is a completely clarified, light consommé, a consommé with enormous aromas.
10. For the insert, the well-chilled but not frozen breast halves and the truffle into wafer-thin slices, cut the foie gras into very small cubes, distribute on the 6 deep plates and pour over the hot, but not boiling consommé to poach the breast slices and liver cubes to keep them tender.
11. The consommé is the queen of all broths and a wonderful prelude to a festive meal.

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