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Grydestegt Fasan med Svampe og Bacon - En Hyggelig Efterårsret
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Pot-roast pheasant with mushrooms, leek and bacon

Recipe for pot-roast pheasant with mushrooms and bacon - with cream and white wine.
Course Main course
Cuisine Danish
Nøgleord One-pot dish, Pan dish, Pheasant recipe
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 951kcal

Ingredients

The pheasant

  • 2 pheasants, skinned and cleaned
  • 40 g butter
  • 3 tbsp oil
  • 1 l stock, game or chicken
  • 4 sprigs thyme
  • Leek tops - the coarse green part
  • Salt and freshly ground pepper

The sauce

  • 150 g bacon, diced
  • 2 tbsp butter
  • 400 g mushrooms, sliced and/or quartered
  • 1 shallot, finely chopped
  • 1 large leek, cut into rings (save the top for the stock)
  • 3 cloves garlic, thinly sliced
  • 2 tbsp plain flour
  • 200 ml white wine
  • 450 ml stock from cooking the pheasants
  • 150 ml whipping cream (38% fat)
  • Salt and freshly ground pepper

To serve

  • Finely chopped parsley
  • Mashed potatoes, root vegetable mash, rice or similar

Instructions

The pheasant

  • Melt the butter with the oil in a large pot and brown the pheasants well on both sides over a good high heat. Season with salt and freshly ground pepper.
    Brown them one at a time if the pot isn't big enough for 2 - it is important that they are browned thoroughly.
  • Add the washed leek tops, thyme and stock, cover with a lid and let the pheasants simmer for about 45-50 minutes.
    If the pheasants are not completely covered by the stock, turn them halfway through cooking.
    *When there are 15 minutes of cooking time left, start on the ingredients for the sauce.
  • Lift the pheasants out of the stock and place them on a chopping board. Cover them loosely with foil to keep them warm.
    Feel free to reduce the stock over a high heat while the bacon and mushroom mixture for the sauce is cooking.

The sauce (bacon, mushrooms and leek)

  • Fry the bacon in a frying pan until crisp and golden, then set it aside.
    *Start this step when the pheasants have about 15 minutes of cooking time left.
  • Melt the butter in the same pan and fry the mushrooms over a good high heat until they brown. Season with freshly ground pepper and a little salt.
    If you like, set aside a few of the fried mushrooms to scatter over the finished dish - visually it makes the dish a little more lively.
  • Add the shallot, leek and garlic and fry until the shallot is translucent.
  • Sprinkle over the flour, stir well to coat, then pour in the white wine. Let it simmer for a moment - it will thicken quickly because of the flour.
  • Return the bacon to the pan, add the stock while stirring, and finally stir in the cream.
  • Let the sauce simmer gently for 5-10 minutes and season to taste with salt and freshly ground pepper.
    Adjust the consistency with more stock if needed.
  • Meanwhile, joint the pheasants into pieces - much as you would a chicken.
  • Serve the pheasant in the sauce as in the photo, arrange the pieces on a serving plate, or plate up individual portions.
    Serve with good mashed potatoes, root vegetable mash, rice or similar - with a generous sprinkling of parsley on top.

Nutrition

Calories: 951kcal | Carbohydrates: 13g | Protein: 74g | Fat: 65g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 1520mg | Potassium: 1344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1851IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 5mg