200°C · 20-35 minAllergens
Lactose
Selderij
Sulfiet
MosterdDuo of Pheasant - ADJUST
An exceptionally luxurious dish, perfect for an elaborate dinner at home. The pheasant leg is tenderly confit and served alongside pheasant sausages, beautifully spiced and juicy. The sauerkraut is prepared according to an Alsatian recipe, gently stewed for hours with duck fat and bacon. Accompanied by creamy mashed potatoes and cranberry gravy. NEXT TIME: RECIPE ADJUSTMENT! (total fat + sodium ski high)
Duo of Pheasant - ADJUST
Pheasant sausages (pheasant, salt, clove, cinnamon, fennel, Szechuan pepper, star anise, sheep casing), confit pheasant leg in duck fat, bacon lardons, Pork (better life 2 stars), crackling, sauerkraut, celery, celeriac, leek, white onion, potato, cranberry compote, fresh bay leaf, rosemary, thyme, juniper berries, clove, milk, Dijon mustard, tomato purée, xanthan gum, brandy, red wine, white wine, dark brown sugar, homemade veal stock (contains celery), duck fat, rapeseed oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
1 p: Heat the cranberry gravy for 30 seconds with the lid slightly ajar. Warm the mash and the sauerkraut with the pheasant leg and sausages loosely covered for 3-5 minutes (1 person) to 6-8 minutes (2 or more persons). Note: there may be small bones in the leg or sausage.
Oven — 200°C, 20-35 minMarleen's choice
1 p: Heat the cranberry gravy in a saucepan or in the microwave for 30 seconds with the lid slightly ajar. Warm the mash and the sauerkraut with the pheasant leg and sausages covered with aluminium foil or an oven-safe dish for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Note: there may be small bones in the leg or sausage.