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Old-fashioned pheasant salmis
Old-fashioned pheasant salmis
Old-fashioned pheasant salmis is a traditionally French dish, rich in flavor and history. Here is a classic recipe for preparing this dish:
Ingredients :
2 pheasants
150 g of bacon
2 carrots, cut into slices
2 onions, chopped
2 cloves of garlic, minced
250 ml of Burgundy red wine
250 ml of chicken stock
2 tablespoons of flour
2 tablespoons of red wine vinegar
2 bay leaves
Fresh thyme
Salt and ground black pepper
Butter or olive oil
Instructions :
Preheat your oven to 180°C (350°F).
Season the pheasants with salt and ground black pepper.
In a large Dutch oven or ovenproof skillet, heat a little butter or olive oil over medium-high heat. Brown the pheasants on all sides, then remove them from the casserole and set aside.
In the same casserole dish, add the smoked bacon and fry them until they are golden. Then add the carrots, onions and garlic, and fry for a few minutes until they start to soften.
Sprinkle the flour over the vegetables and toss well to coat. Let it cook for a minute.
Deglaze the casserole with the red wine vinegar, scraping the juices from the bottom of the casserole.
Add the red wine, chicken stock, fresh thyme and bay leaves. Return the pheasants to the casserole dish.
Cover the casserole dish and transfer it to the preheated oven. Cook for about 1 to 1.5 hours, or until the pheasants are tender and cooked through.
Once the pheasants are cooked, remove them from the casserole and keep them warm. Strain the sauce through a sieve to remove vegetables and solid bits.
Return the strained sauce to the pot and reduce it over medium heat until it thickens slightly.
Adjust the seasoning with salt and pepper if necessary. Serve the pheasants hot with the sauce and sides of your choice, such as roasted potatoes or sautéed vegetables.
This delicious and refined dish will be a real treat for lovers of game and traditional French cuisine.
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Old-fashioned pheasant salmis
Old-fashioned pheasant salmis is a traditionally French dish, rich in flavor and history. Here is a classic recipe for preparing this dish:
Ingredients :
2 pheasants
150 g of bacon
2 carrots, cut into slices
2 onions, chopped
2 cloves of garlic, minced
250 ml of Burgundy red wine
250 ml of chicken stock
2 tablespoons of flour
2 tablespoons of red wine vinegar
2 bay leaves
Fresh thyme
Salt and ground black pepper
Butter or olive oil
Instructions :
Preheat your oven to 180°C (350°F).
Season the pheasants with salt and ground black pepper.
In a large Dutch oven or ovenproof skillet, heat a little butter or olive oil over medium-high heat. Brown the pheasants on all sides, then remove them from the casserole and set aside.
In the same casserole dish, add the smoked bacon and fry them until they are golden. Then add the carrots, onions and garlic, and fry for a few minutes until they start to soften.
Sprinkle the flour over the vegetables and toss well to coat. Let it cook for a minute.
Deglaze the casserole with the red wine vinegar, scraping the juices from the bottom of the casserole.
Add the red wine, chicken stock, fresh thyme and bay leaves. Return the pheasants to the casserole dish.
Cover the casserole dish and transfer it to the preheated oven. Cook for about 1 to 1.5 hours, or until the pheasants are tender and cooked through.
Once the pheasants are cooked, remove them from the casserole and keep them warm. Strain the sauce through a sieve to remove vegetables and solid bits.
Return the strained sauce to the pot and reduce it over medium heat until it thickens slightly.
Adjust the seasoning with salt and pepper if necessary. Serve the pheasants hot with the sauce and sides of your choice, such as roasted potatoes or sautéed vegetables.
This delicious and refined dish will be a real treat for lovers of game and traditional French cuisine.