Wild pheasant hen
Order wild pheasant online?
Enthusiasts can really enjoy the spicy taste of wild pheasant. Wild pheasant is often eaten on special occasions and works especially well in winter with dishes such as chicory or cabbage with apples. And although wild pheasant often feasts on all kinds of herbs and berries, the meat itself has something aromatic. The taste is therefore not comparable to farmed pheasant. Baring pheasant - wrapping it in bacon - is always a good idea, but a nice, fat wild pheasant is tender enough on its own.
Order wild pheasant online? Buying meat online is the most normal thing in the world these days and that is no different with wild pheasant. Ordered before 11am = delivered the same evening between 5pm and 10pm. Chilled of course, but that goes without saying.
PREPARING WILD PHEASANT
Wild pheasant is a classic game bird that calls for patience and care. The meat is lean and has a mild, refined flavor that pairs beautifully with gentle herbs and a hint of sweetness.
- Allow the pheasant to thaw slowly in the refrigerator and bring it to room temperature before you begin.
- Pat the bird dry with kitchen paper to create a nice crust when searing.
- Season the inside and outside generously with salt and pepper.
- Heat a knob of butter or a little oil in a pan and sear the pheasant gently on all sides until golden brown.
- Towards the end of searing, add a sprig of fresh sage and a few crushed juniper berries so their aromas infuse the warm fat.
- Remove the pheasant briefly from the pan and sauté some finely chopped shallot, carrot and celery in the same fat until lightly colored.
- Return the pheasant to the pan, deglaze with a splash of white wine or chicken stock and add a bay leaf and a small piece of orange peel.
- Place the pan in a preheated oven at 160 °C and let the pheasant cook slowly to a core temperature of 68 to 70 °C. The approximate cooking time is 35 to 45 minutes, depending on the size of the bird.
- Baste the pheasant occasionally with the cooking juices to keep the meat moist.
- After cooking, let the pheasant rest for 5 to 10 minutes under a loose sheet of aluminum foil.
Serve with the pan juices infused with sage, juniper and bay. Simple, honest and exactly as game is meant to be.
Ingredients
fazantNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 957 |
| Energie (kcal) | 229 |
| Vet (g) | 12.0 |
| Verzadigd vet (g) | 4.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 30.5 |
| Zout (g) | 0.00 |
Wild pheasant hen
Beautiful pheasant hen from the wild!
+ Sauces & gravy
+ 10,50 |
Croix Valley Rhubarbecue Sauce [354 grams]
+ 10,50 |
Croix Valley Cran B Cue Sauce [354 grams]
+ 5,99 |
Culinary red wine jus [200 ml]
+ 5,99 |
Culinary Valrhona chocolate jus [200 ml]
+ 5,99 |
Culinary black truffle jus [200 ml]
+ Sides (select desired quantity at checkout)
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 4,99 |
100 gram herb butter Cafe de Paris
+ 4,99 |
100 gram herb butter Toscana
+ 6,99 |
Pluck broad with cheese and onion
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Beautiful pheasant hen from the wild!
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Product Information
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Preparation
- Allow the pheasant to thaw slowly in the refrigerator and bring it to room temperature before you begin.
- Pat the bird dry with kitchen paper to create a nice crust when searing.
- Season the inside and outside generously with salt and pepper.
- Heat a knob of butter or a little oil in a pan and sear the pheasant gently on all sides until golden brown.
- Towards the end of searing, add a sprig of fresh sage and a few crushed juniper berries so their aromas infuse the warm fat.
- Remove the pheasant briefly from the pan and sauté some finely chopped shallot, carrot and celery in the same fat until lightly colored.
- Return the pheasant to the pan, deglaze with a splash of white wine or chicken stock and add a bay leaf and a small piece of orange peel.
- Place the pan in a preheated oven at 160 °C and let the pheasant cook slowly to a core temperature of 68 to 70 °C. The approximate cooking time is 35 to 45 minutes, depending on the size of the bird.
- Baste the pheasant occasionally with the cooking juices to keep the meat moist.
- After cooking, let the pheasant rest for 5 to 10 minutes under a loose sheet of aluminum foil.
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Voedingswaarde
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Reviews
Order wild pheasant online?
Enthusiasts can really enjoy the spicy taste of wild pheasant. Wild pheasant is often eaten on special occasions and works especially well in winter with dishes such as chicory or cabbage with apples. And although wild pheasant often feasts on all kinds of herbs and berries, the meat itself has something aromatic. The taste is therefore not comparable to farmed pheasant. Baring pheasant - wrapping it in bacon - is always a good idea, but a nice, fat wild pheasant is tender enough on its own.
Order wild pheasant online? Buying meat online is the most normal thing in the world these days and that is no different with wild pheasant. Ordered before 11am = delivered the same evening between 5pm and 10pm. Chilled of course, but that goes without saying.
PREPARING WILD PHEASANT
Wild pheasant is a classic game bird that calls for patience and care. The meat is lean and has a mild, refined flavor that pairs beautifully with gentle herbs and a hint of sweetness.
Serve with the pan juices infused with sage, juniper and bay. Simple, honest and exactly as game is meant to be.
Ingredients
fazantNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 957 |
| Energie (kcal) | 229 |
| Vet (g) | 12.0 |
| Verzadigd vet (g) | 4.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 30.5 |
| Zout (g) | 0.00 |
