Salt-Crusted Pheasant

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 to 1.2 L (4 to 5 cups) flour
500 ml (2 cups) coarse (Kosher) salt
5 ml (1 tsp) freshly ground white pepper
500 ml (2 cups) water
1 pheasant, 1.5 kg (3.5 lb) cut in 4, skin removed
20 leaves each fresh basil and rosemary, chopped
4 leek leaves, white part only, blanched

Directions

  1. Preheat oven to 200°C / 400°F.
  2. Combine the flour, salt, pepper and water, working until it forms a smooth dough.
  3. Rub the herbs into the pheasant pieces and wrap each piece in a leek leaf.
  4. On a baking sheet, flatten ¼ of the dough with your hands. Place a piece of pheasant on top and fold the dough over, sealing as tightly as possible. Repeat with remaining dough and pheasant.
  5. Bake 45 minutes.
  6. At dinner time, break the crust, remove the pheasant pieces and serve with fig compote.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2547

Salt-Crusted Pheasant
Salt-Crusted Pheasant