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Pheasant cutlets with stewed quince, new potatoes and soaked lingonberries
How to cook Pheasant cutlets with stewed quince, new potatoes and soaked lingonberries
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.
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