How to make Pheasant with foie gras and death cap mushrooms?
This recipe takes 75 minutes for 4 servings, intermediate difficulty.
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
Frying pan
Cooking method
Lunch
Meal type
What ingredients for Pheasant with foie gras and death cap mushrooms?
How to prepare Pheasant with foie gras and death cap mushrooms?
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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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Frequently asked questions
Preparation takes 25 minutes and cooking takes 50 minutes, for a total of 75 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
This recipe is prepared using frying pan. Follow the detailed steps above for best results.
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