Pheasant, Cutlets, Game, Sergey Eroshenko, Recipes from the chef

Pheasant cutlets with stewed quince, new potatoes and soaked lingonberries

Name: Pheasant cutlets with stewed quince, new potatoes and soaked lingonberries
Total time: 50 min
Yield: 2
Cuisine: Author's
Ingredients: 500 g of skinless pheasant meat; 50 g butter; 100 g bread without crust; 200 ml milk; 5 g of salt; 2 g of pepper; 100 g of quince; 10 g sugar; 2 petals saffron; 15 ml lemon juice; 100 g potatoes; 2 sprigs of rosemary; 50 ml white wine; 100 ml cream with 33% fat

January 25,2023

Ingredients

Servings 2

500 g of skinless pheasant meat
50 g butter
100 g bread without crust
200 ml milk
5 g of salt
2 g of pepper
100 g of quince
10 g sugar
2 petals saffron
15 ml lemon juice
100 g potatoes
2 sprigs of rosemary
50 ml white wine
100 ml cream with 33% fat

Cooking

Step 1

For the sauce, the wine must be evaporated and cream added. Then evaporate again, stirring slowly, until the volume is reduced by 1/3.

Step 2

Soak the bread in milk, squeeze and add to the meat. Add butter and pass through a meat grinder. Further, if the stuffing turned out to be too thick, you can add a little milk.

Step 3

Peel the quince from the skin and entrails, cut into slices. Put the quince in a vacuum bag, add sugar, lemon juice, saffron, close the bag. Soak the bag in water for 30 minutes at 90-95°C.

Step 4

Cut mini potatoes in half, salt, add 2 sprigs of rosemary, butter and bake until golden brown.

Step 5

Form cutlets from minced meat, put in a mold (preferably ceramic), add stewed quince, baked potatoes, cream sauce and lingonberries. In the restaurant "Honest Kitchen" this dish is cooked in a wood-fired oven.

Step 6

At home, fry the cutlets in a pan until cooked, add quince and potatoes, cover and simmer, adding sauce and lingonberries. When serving, garnish with a sprig of thyme.