200°C · 15-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdPheasant Roll
I love to impress with my luxurious dishes, such as this pheasant roll made from tender pheasant (better life 2 stars) with fresh sage and green asparagus, beautifully slow-cooked in the oven. Served with caramelised carrots, broccoli, potato dauphinoise with smoked garlic, and a rich gravy. Enjoy your evening :)
Pheasant roll (pheasant fillet and corn chicken fillet [better life 2 stars], green asparagus, tomato, black pepper and salt), broccoli, celery, celeriac, leek, white onion, carrot, smoked garlic, potato, fresh bay leaf, rosemary, thyme, juniper berries, clove, nutmeg, clove, juniper berries, peppercorns, star anise, milk, cream, Dijon mustard, tomato purée, xanthan gum, brandy, red wine, honey, light brown sugar, homemade veal stock (contains celery), red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the pheasant roll in the gravy and the potato dauphinoise with the vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pheasant roll in the gravy and the potato dauphinoise with the vegetables covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, please transfer to an oven dish.