Cooking With Game

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    Pheasant in Souflee Batter.

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    Pheasant in Souflee Batter.

    Post  Admin on Mon Sep 02, 2013 5:34 am

    Serves 4

    1 large pheasant
    6 tomatoes
    1 tablespoon chopped sage
    2-3 tablespoons brandy
    2 eggs
    1 tablespoon flour
    50g (2 oz) butter
    1 crushed clove of garlic

    Method

    Joint the pheasant and take the meat off the bone. Chop the flesh from the legs finely and the breast meat more coarsely.

    Halve the tomatoes and bake them in the oven for about 15 minutes until the skins slide easily from the flesh. Chop the flesh roughly.

    Melt the butter in a large saucepan and add the garlic, sage and the meat from the legs. Stir for 10 minutes or so until a sharp fork will penetrate the meat. Add the breast meat and continue to stir for a further 5 minutes or so. Stir in the flour and add the tomatoes and brandy. At this stage the mixture should be the consistency of coating batter; if it is too thin sift in a little more flour using a very fine sifter, if too thick stir in a little more stock. Separate the egg yolks from the whites and beat them into the mixture. Whisk the whites until very stiff and fold them in. Transfer the mixture into a lightly greased, fairly deep ovenproof serving dish and bake in the oven until browned, slightly risen and just set (about 30 minutes).


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