4 h
Type of dish: Birds
Temperature: Hot
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Pheasant 1.0 kg
Lean pork 0.25 kg
Onion 0.313 kg
Leek 1.25 ud
Carrots 0.125 kg
Gluten free, bread 1.25 ud
Sterilised milk 0.313 l
Eggs 3.75 ud
Garlic, bulb 1.25 ud
Brandy 0.25 l
White wine 0.125 l
Cooking port 0.25 l
Pork pate 0.125 kg
White grapes 0.25 kg
Pine nuts 0.094 kg
Tomato 0.25 kg
Apple 0.625 kg
Peeled frozen chestnuts 0.5 kg
Table salt 12.5 g
Ground white pepper 5.0 g

For the pheasant:

  • Remove the extremities from the pheasant and remove the breasts.
  • Cut the breasts into books for stuffing and marinate them in a little brandy and port.
  • Remove the bones from the ends. Reserve the meat for stuffing.
  • Make a stock with the carcasses, skin and bones.

For the farce:

  • Grind lean pork together with the meat from the extremities.
  • Add gluten-free, crustless sliced bread soaked in milk and eggs.
  • Season with salt and white pepper and mash to a smooth paste.
  • Toast some pine nuts in a frying pan and, off the heat, add the foie gras to make a cream.

For stuffing the pheasant:

  • Place the farce on top of the open breast.
  • Place the foie gras and pine nut cream on top of the pastry.
  • Close the breast in the shape of a cartridge and flange the piece.
  • Season with salt and white pepper. Seal in the frying pan in which we will make the bresa.

For the sauce:

  • Drain the vegetables from the bresa, saving the stock, and place them in the thermomix.
  • Add the necessary stock to obtain the texture of a sauce, blend and emulsify.

For decoration:

  • Make apple batons.
  • Place in a mould with port and osmotise in the vacuum machine.


  • Make 1 cm. discs from the pheasant cylinder.
  • Place in a frying pan with the sauce and some grapes and regenerate.
  • Place a tear of apple puree on the plate and, with the help of a ring, a disc of chestnut puree.
  • Place the pheasant discs with the grapes on top of the apple puree and cover with the sauce.
  • Skewer the osmotised apple sticks into the chestnut puree.
Nutritional information (1 portion)
Fiber 13.07 g
Saturates 9.87 g
Monounsaturated fatty acids 13.21 g
Polyunsaturated fatty acids 11.84 g
Cholesterol 379.58 mg
Calcium 362.77 mg
Iron 19.82 mg
Zinc 4.69 mg
Vitamin A 2509.86 ug
Vitamin C 39.05 g
Folic acid 104.91 ug
Salt (Sodium) 1678.71 mg
Sugars 30.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.