Main Course
Pheasant with foie gras and death cap mushrooms
Prepare your end-of-year celebrations with a delicious recipe of pheasant with foie gras and death cap mushrooms
25 min
Prep time
50 min
Cook time
4
Servings
Intermediate
Difficulty
1h15
Total time
Poele
Cooking method
Ingredients
Instructions
-
1
Sear the pheasant on all sides in a copper pan with some butter and oil to brown it for 5 minutes. Lift the supreme pieces with their skin and steam them for 20 minutes. Meanwhile, after salting, peppering, and cutting into 2 or 3 pieces, introduce the liver escalopes into the rest of the pheasant before baking in a preheated oven at 190°C with a large glass of hot water for 45 minutes. Clean the death cap mushrooms and sauté them in a large pan with a knob of butter for a few minutes. Once your pheasants are cooked, place the steamed supreme pieces back on top of the rest of the carcass before serving one thigh and one supreme per person with the stuffing and your mushrooms.
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