Pheasant Robin De Bois
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pheasant (s), ready to roast
- salt and pepper
- 500 g mushrooms
- 2 bunches parsley
- 1 teaspoon thyme, dried
- 8 slices bacon, thinly sliced
- 100 g bacon, finely diced
- 1 tablespoon fat for frying
- 250 ml meat broth
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C. Melt the fat in a large frying pan. Rub the inside of the pheasants with salt and pepper.
- Clean the mushrooms and cut into thick slices, chop approx. 200 g of them very finely. Finely chop the parsley and mix half of it with the thyme, diced bacon and chopped mushrooms. Pour the mixture into the two pheasants and sew up the birds. Cover the pheasants with bacon slices (especially the breasts) and wrap them with cotton thread. Fry the birds in the hot fat all around and then put them in the frying pan, breast up, in the oven (200 ° C, middle rack).
- During the roasting time (approx. 1 hour), pour in a little meat broth and pour the gravy over the pheasants. 20 minutes before the end of the roasting time, add the remaining mushrooms and parsley to the pan and cook in the gravy. Remove the threads and slices of bacon from the pheasants before serving.
- Serve the pheasants with mushrooms, mashed potatoes and baked apples.
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