Pheasant with stuffed morels and Mezzalune Vitello
Pheasant with stuffed morels and Mezzalune Vitello
Ingredients
- Pheasant breast – ½
- Mezzalune Vitello – 3 pcs
- Morels – 100 g
- Oyster mushrooms – 50 g
- Duxelles of brown mushrooms – 6 pcs
- Chopped shallot – ½ pc
- Ricotta – 2 tbsp
- Demi-glace – 50 g
- Butter – 1 knob
Bereiding
- Reserve 3 to 4 nice whole morels and finely chop the rest.
- Sauté the shallot in butter, add the duxelles and the chopped morels, season and then mix in the ricotta. Keep cool in a piping bag.
- Season the pheasant, sear it in butter and place it in an oven dish. Cook in the oven at 140°C for 10 minutes, adding the demi-glace after 5 minutes. Let it rest.
- Combine the cooking juices, butter and demi-glace to create a smooth sauce.
- Stuff the morels with the ricotta-duxelles mixture and sauté them in butter along with the oyster mushrooms.
- Reheat the Mezzalune Vitello in salted boiling water for 5 minutes. Place the pheasant on a warm plate, drizzle with sauce, then add the mezzalune and mushrooms.
Deze producten heb je nodig
Mezzalune Vitello
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