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> Pheasant "Albarine", Presbytery Sauce
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| For 6 people... |
1 cock pheasant
2 carrots
400 g. of de cepes
1 onion
1 clove of garlic
50 g. of lardons
200 g. of bacon
50 g. of ham
Tarragon
1 shallot
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200 g. of « crépine »
30 cl. of white wine
1 « bouquet garni »
(parsley, thyme, bay leaves, leek)
2 eggs
Salt and pepper
Served with:
potatoes, broccoli and tomatoes |
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- Put the giblets aside. Cook the pheasant in salted water with a carrot and the « bouquet garni”.
- After cooking, put aside 20 cl. of the stock and keep the remaining stock.
- Make the stuffing with the bacon, the peasant giblets, and the clove of garlic, the 200gr of cepes (they must be pre-cooked), the 2 eggs and the shallot.
- Add salt and pepper, and put aside.
- Fry the cut onion, the lardons and the ham, the carrots into small pieces and the remaining 200g of raw cepes.
- Add 20 cl. of the stock and the white wine. Simmer the sauce to reduce it by 3/4, add seasoning, blend well and add the chopped tarragon. Keep warm.
- Divide the pheasant meat into 6 portions, encase it in the stuffing and then wrap the 6 "Albarines" in « crépine ». Wrap tightly in plastic film and cook for 40 minutes in the stock.
- Put the sliced "albarine", covered with sauce, in a dish, with half a baked potato (Gala), half a fried-tomato and the florets of boiled broccoli.
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