Pheasant roulade with maple mustard jus

Preparation	1 h
Difficulty	Medium
Game	Deer
Calories	600 - 700
Activity	Running M 59’, F 81’
People	4
Wine pairing	Brunello di Montalcino DOCG

Ingredients

N 1 whole pheasant
N 1 shallot minced
N 1 sprig thyme chopped
N 1 egg white
mL 60 whipping cream
G 100 bacon diced
mL 250 game stock
mL 15 Dijon mustard
mL 15 grain mustard
mL 30 maple syrup
G 400 green beans
G 300 fresh spinach
Snap peas to taste
Butter to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 645*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

This is one of my favourite way to cook a pheasant. The leg meat can be tough and have those stringy tendons when roasting whole. This recipe purées the drumstick from leg meat and tenders from inside the breast to make a flavourful stuffing. Eggs white and cream gives the stuffing a light and airy texture. I like to keep it simple adding a little shallot and thyme, but you can get creative.

Preparation

Cut the breasts off the pheasant keeping the legs attached by the skin. Cut the drumstick off at the joint to the thigh. Debone the thigh but keep it attached to the breast by the skin. Debone the drumstick and mince the meat with a knife. Remove the tender from inside the breast and mince.
Add the minced meat to a blender with the diced bacon, cream, chopped shallot, thyme, egg white and season with a pinch of salt and pepper. Purée until smooth, remove and evenly distribute between the two breasts.
Roll the breast to cover the stuffing and tie with butcher twine. Season the outside with salt and pepper.
Heat a heavy bottom frying pan and add a little oil and butter. Sear the meat on all sides until golden brown and place in a 150° C (300° F) oven until the internal temp is 75° C (170° F).
While the pheasant is cooking add the stock, mustard and maple syrup to a small pot and bring to a boil, then reduce to coat the back of a spoon and set aside.
Rest the pheasant on a cutting board and sauté the vegetables in a large skillet with a little butter and pinch of salt.
Slice the pheasant and plate with the vegetables and sauce.

Pheasant roulade with maple mustard jus

Ingredients

Preparation

Other dishes from Deer