Traditional recipes

Pheasant steak

Pheasant steak

Recently I had to celebrate a more special event, so I thought we would choose a more special menu. And that's how I thought about hunting and I chose the pheasant. I researched and here's how I prepared it.

  • a pheasant
  • spices: paprika, oregano, rosemary, bay leaves
  • 1 glass of red wine
  • a cube of butter
  • salt pepper
  • garnish: natural potato
  • salad
  • horseradish sauce (horseradish, a tablespoon of honey, yogurt or sour cream, salt and pepper)

Servings: 6

Preparation time: over 120 minutes

RECIPE PREPARATION Pheasant steak:

The fun starts the day before, when we prepare the pheasant: we clean it well, wash it, wipe it with a clean towel and put it on the farm. First grease it with olive oil and season it (both inside and out) with salt, pepper, paprika, oregano, rosemary over which we pour a large glass of red wine. Put in the fridge and leave overnight.


The next day we turn the pheasant on all sides and season it if necessary. Heat the oven. In a tray we put the pheasant and the wine in which it was, to which we add a few cubes of butter (I put butter with parsley from Napolact). Put the pheasant in the oven over low heat for about two hours.

As a garnish I chose natural potatoes and Transylvanian horseradish sauce. It's a delicious steak.

Good appetite!


Pheasant in the oven

The freshly hunted pheasant, uncleaned by the feathers, is laid upside down in a low-temperature room for three to four days.

Cut the wings off the body, the tail with the turtle and the head with the neck.
Peel a squash, grate it and squeeze the juice out of the stove.

Put the pheasant in a large enough bowl, covered with cleaned, washed and sliced ​​vegetables.
Prepare a solution of wine, salt, pepper, thyme and bay leaves, mix them all and then pour over the pheasant and vegetables.

Leave in this solution for 1-2 hours.
If the solution does not completely cover the pheasant, it must be turned on all sides to be covered with liquid.
After 2 hours, remove, cover with slices of bacon on the chest and thighs, tie with string, put in the pan and pour over it the liquid in which it was marinated, and put the vegetables around the pheasant.

Put in the oven for 2-3 hours, during which time it is greased from time to time with the liquid from the tray.
After it has penetrated well, take it out of the oven, cut the threads with which it was tied, remove the slices of bacon and place it on the plate.
Place the bird with its back up.
The wings, the head, the turtle are wrapped with aluminum foil at the part where they were cut.
Arrange the head, wings and tail in the shape of a bird, strengthen them with toothpicks and surround the bird with the vegetables from the tray carefully so as not to touch the feathers.


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Pork recipes that you should try

And because I promised you at the beginning of this material and some recipes to inspire you, here they are!

Pork chop in mustard sauce

We start with a simple recipe, which will be ready in less than an hour. It starts with a casserole of marinated pork chops from Bătrânu Sas. Fry the chop slices in a little butter, 2-3 minutes on each side, until they are evenly browned. Take them out on a plate on which you put the napkins and let the slices drain the fat.

As long as the fat is absorbed, start making the mustard sauce. In a bowl, put 3-4 teaspoons of mustard, along with 100 ml of Proud Cream, 2-3 cloves of garlic that you crushed and 2-3 teaspoons of apple juice. If you prefer glazed meat, it wouldn't hurt to add two teaspoons of honey to the honey sauce.

Preheat the oven to 170 degrees Celsius, put the pork in the pan, cover it with the mustard sauce and let it cook for about 40 minutes.

Pork neck with wine in the oven

How about a whole tray of slow-cooked steak in a wine bath? To prepare the recipe for pork neck marinated in wine, first of all you will need to preheat the oven to 220 degrees, to heat well while you thoroughly rub with salt piece or slices of meat. You can even increase the surface of the meat a little, so that it is better penetrated by the heat of the oven, when you bake it.

If you have it handy, pour in the pan in which you are going to prepare the pork neck 2-3 poles of chicken soup, then place the meat, over which you sprinkled a little pepper and a few garlic flakes. Put the tray in the oven and leave it for about 30 minutes, while everything heats up well. Remove the tray after half an hour and cover it with aluminum foil, then put it back at 150 degrees Celsius. Let it cook slowly for at least two hours.

After the time has elapsed, you can remove the tray again to remove the meat for a few moments and add onions, carrots, potatoes or any other vegetables you prefer. Put the meat back so that it completely covers the vegetables, sprinkle everything with 250 ml of red wine and let it simmer in the oven for half an hour.

Slowly cooked pork neck comes out extremely tender, we promise you will love it and you will want to combine it with the portion of vegetables prepared in the same tray or with carefully prepared puree, in which you poured enough and some fatty milk.

Glazed pork ribs

If you are greedy, maybe it would be better not to continue reading this recipe, if you do not have on almost a few marinated pork ribs ready to enter the oven. Delicious and cooked slowly, pork ribs are a real feast for which you don't have to wait until Christmas. You can prepare them on a weekend or, why not, on a day of the week, while you take care of other things, because they will need about four hours to be ready to enjoy. Here's how it's easy:

Allow the marinated ribs to reach room temperature and rub them with a little brown sugar. Preheat the oven to 110 degrees Celsius and prepare the tray in which you want to prepare the ribs. Place them all with the membrane down and let them brown freely, checking from time to time the stage they have reached through the oven window, so without opening the door, to lose heat.

After the four hours have passed, you can take them out to cool, while you take care of the icing, which will contain equal parts of honey and whiskey, two teaspoons of mustard, a little salt and a little pepper, two tablespoons of ketchup and a teaspoon soy sauce. If you prefer the slightly spicier icing, you can put in the sauce three drops of tabasco or a little chopped hot pepper. Carefully grease each side of the ribs with icing and put the tray back in the oven for about five minutes at a temperature of 220 degrees Celsius. After five minutes, turn the ribs over and add the glaze to the other side of the ribs.

We hope you found our tips on how to make a baked pork steak helpful and that our recipes inspired you. Don't forget that you can order from Bătrânu Sas the freshest dishes, both from the grill category, and from the category of dairy products or healthy sausages, for tasty meals with the whole family!


Risotto with asparagus, pheasant meat and browned cauliflower

For pheasant meat:
- meat from 1 large pheasant
- 1 tablespoon sea salt
- & frac12 tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 sage leaves.

For risotto:
- 6 cups of chicken or pheasant juice
- 2 tablespoons extra virgin olive oil
- & frac12 cup of white wine
- 2 cups of arborio rice
- 2 tablespoons unsalted butter
- 1 tablespoon sea salt
- & frac12 tablespoon ground black pepper.

For asparagus:
- 200g of asparagus
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- & frac12 tablespoon black pepper.

For cauliflower:
- 500g of chopped cauliflower
- 4 tablespoons extra virgin olive oil
- & frac12 tablespoon sea salt
- 1 tablespoon powdered ginger.

pheasant
Season the meat with salt and pepper. Cover and refrigerate the meat, while cooking risotto and vegetables.

Risotto
Heat the juice in a saucepan over medium heat. After boiling, add the oil, wine, then rice. Continue to stir from time to time until you notice that the rice has absorbed the liquid. Finally add the butter, salt and pepper.

asparagus
Mix the asparagus, oil, salt and pepper in a bowl. Then brown the mixture in a pan for 25-30 minutes, until the asparagus becomes soft and tender.

Cauliflower
Combine bunches of cauliflower, oil, salt and pepper. Line a baking tray with baking paper and bake for 30-35 minutes, until the cauliflower begins to brown.

Completion of the pheasant
Heat the oil in a pan, add the pheasant meat and brown it until it turns brown. Add the butter and sage and leave for another 5 minutes. Then move the pieces of pheasant meat to a tray lined with baking paper and leave in the oven for 15 minutes to penetrate. Leave to cool.
Serve the pheasant meat with a caramelized cauliflower garnish, browned asparagus and 3 tablespoons of risotto.


Risotto with asparagus, pheasant meat and browned cauliflower

For pheasant meat:
- meat from 1 large pheasant
- 1 tablespoon sea salt
- ½ tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 sage leaves.

For risotto:
- 6 cups of chicken or pheasant juice
- 2 tablespoons extra virgin olive oil
- ½ cup of white wine
- 2 cups of arborio rice
- 2 tablespoons unsalted butter
- 1 tablespoon sea salt
- ½ tablespoon ground black pepper.

For asparagus:
- 200g of asparagus
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- ½ tablespoon black pepper.

For cauliflower:
- 500g of chopped cauliflower
- 4 tablespoons extra virgin olive oil
- ½ tablespoon of sea salt
- 1 tablespoon powdered ginger.

pheasant
Season the meat with salt and pepper. Cover and refrigerate the meat, while preparing the risotto and vegetables.

Risotto
Heat the juice in a pot over medium heat. After boiling, add the oil, wine, then rice. Continue to stir from time to time until you notice that the rice has absorbed the liquid. Finally add the butter, salt and pepper.

asparagus
Mix the asparagus, oil, salt and pepper in a bowl. Then brown the mixture in a pan for 25-30 minutes, until the asparagus becomes soft and tender.

Cauliflower
Combine bunches of cauliflower, oil, salt and pepper. Line a baking tray with parchment paper and bake for 30-35 minutes, until the cauliflower begins to brown.

Completion of the pheasant
Heat the oil in a pan, add the pheasant meat and brown it until it turns brown. Add the butter and sage and leave for another 5 minutes. Then move the pieces of pheasant meat in a tray lined with baking paper and leave in the oven for 15 minutes to penetrate. Leave to cool.
Serve the pheasant meat with a caramelized cauliflower garnish, browned asparagus and 3 tablespoons of risotto.


Pheasant steak recipe

Ingredient:

2 pheasants
100 g bacon
1 tablespoon butter
salt.

Of all the feathered game, the pheasant is the one that must be kept a few days after being hunted, before it is prepared. However, this duration of pruning (budding and maturation) depends very much on the weather and temperature. In humid and hot weather it should not be kept for more than three days. In cool weather it can be stored for up to a week. In any case, keep the feathered game in a well-ventilated place and, whether it is kept for 3-4 days or a week, it should never be left until it gets a bad smell. An unpleasant-smelling pheasant is no longer good to prepare.
The feathers are cleaned at the last minute. Remove the head, paws and intestines. Do not wash, burn only with a flame and wipe with a dry cloth, both on the outside and inside. It is breaded or wrapped in thin slices of bacon. Fry in a pan or on a grill, just like the partridge.


Recipes - how to make the best baked pork steak

Soft and juicy, pork is perfect for preparing a delicious steak whenever you feel like a more than tasty meal. Whether you prefer pork with less fat or if you do not mind that in the meatballs you choose for steak and a little fat, this type of meat is very versatile. Here are some tips on how to choose the best pork, depending on the type of recipe you want to prepare in the oven, but also some pork steak recipes that, more like sure, you'll want to try them. Here's what you need to know about pork.

How do you choose pork for a perfect steak?

How much meat do you need for a baked steak?

How do you prepare pork for steak?

How to cook pork in the oven?

Pork recipes that you should try


Heat in a Teflon pan butter, then added to the quality endive cut in half, seasoned with a salt and pepper powder (turning them with tongs), about 5 minutes, as they will make a slightly brass face, then taken out on a waiting plate.

In the butter left, it will be put brown sugar together with juice from the 3 oranges, coriander seeds crushed anise stars, leaving it to boil until the sugar melts and the sauce thickens (to become the color of caramel).

Chicory will be transferred to a Jena round / rectangular bowl, added caramel sauce and put the dish in the preheated oven at 190 degrees, for about 10 minutes, until the endives soften well enough (if the sauce has dropped too hard, you can add water / orange juice / soup).

Near the end, it will be added garlic cut into slices (for flavor).

Caramelized endives will be served on a platter, along with caramel sauce, Together with pheasant steak or duck.


Pheasant stuffed in the oven in a Roman bowl - for a truly royal meal

  • Baked pheasant in Roman pot (Maria Matyiku / Epoch Times) Baked pheasant in Roman pot

Loved equally by kings and aristocrats, in the past, the pheasant was one of the typical delicacies, being indispensable in their copious menus. Nowadays, the pheasant is considered one of the tastiest game or poultry.

In addition to being delicious, pheasant is also a healthy choice! Pheasant meat is low in calories and contains much less fat than other red meats. For example, compared to an equal amount of beef, the pheasant contains almost 50% less fat. Pheasant meat is also a good source of iron and contains twice as much vitamin B12 as chicken or turkey.

The farm-raised pheasant is heavier and heavier than the wild pheasant and has a tender flesh with a delicate aroma.

With much less fat than chicken or duck, if not cooked carefully, the steak can burn and the meat can dry out and become sticky. That is why it is very important to apply some of the tricks of professional hunters or cooks.

The first trick, for a tender and juicy steak, is to marinate the meat in a special brine, during which time the meat will season and take the necessary salt.

The second recommended trick is that after the bird is removed from the brine, it is good to leave it exposed in the cold pantry or in the refrigerator to dry the skin, which will help to form the crust.

Also for the formation of the crust, the next trick is to alternate the oven temperature during preparation: start with a high temperature at the beginning, and after 15-20 minutes the oven temperature will decrease.

The pheasant can be served on a bed of vegetables with mashed potatoes or a garnish or your favorite salad. As a drink, a white or semi-dry rosé wine would be a good choice.

Ingredient:

a large (farmed) pheasant of about 1.5 kg or 2 previously pheasant wild pheasants,

For marinating the pheasant:

  • 2 liters (8 cups) of water,
  • 1/2 cup salt,
  • 2 tablespoons sugar / honey,
  • 2 -3 bay leaves,
  • 1 teaspoon crushed juniper berries (optional)

  • 2 tablespoons oil,
  • pheasant liver or 3-4 chicken livers,
  • 150 g small mushrooms,
  • 1 bunch of green onions,
  • a piece of pepper,
  • 5-6 peeled chestnuts (optional),
  • a few sprigs of green parsley,
  • 3-4 tablespoons breadcrumbs,
  • Salt and pepper to taste,
  • an Apple

  • a carrot,
  • an onion,
  • half a celery,
  • a pepper,
  • 10-12 peeled chestnuts,
  • optionally a few bunches of Brussels sprouts,
  • an apple cut into six,
  • a little salt and pepper,
  • a cup of hot water

For lubricating and seasoning the pheasant:

  • 2 tablespoons olive oil or softened butter,
  • ground pepper,
  • Paprika,
  • coriander to taste

Preparation:

One day before the preparation of the steak, the brine will be prepared and the pheasant will be marinated.

To prepare the brine, first add boiling salt water. When it starts to boil, add the bay leaves, crushed juniper berries and honey (or sugar). Bring to the boil for one minute, then remove the brine from the heat, cover and allow to cool to room temperature.

The pheasant is then dipped in brine, covered with a plate and put in the fridge or in the cold pantry for 4 hours if it is a farm or up to 8 hours if it is wild and old. The longer it stays in the brine, the more salt the pheasant will draw and become saltier.

If you really want crispy skin, remove the pheasant from the brine and leave it uncovered in the cold pantry or refrigerator for 8-10 hours. The skin will dry out, but not the flesh. It can be skipped, it is optional.

One hour or at least 30 minutes before cooking, remove the pheasant from the refrigerator and allow to stand at room temperature.

If the Roman vessel is used for the first time, it will be put in water for a few hours, or the night before. If it has been used before, it is enough to keep it in water for 20-30 minutes before putting it in the oven.

Wash mushrooms, peppers and green onions well, then cut into small pieces. Take 5-6 peeled chestnuts and chop.

Cut the liver into smaller pieces and place in a pan with 2 tablespoons of oil. After browning on one side, the livers return to the other side.

Add the mushrooms, peppers, onions and chopped chestnuts, and continue cooking for a few minutes.

The filling comes out good if you mix raw mushrooms with onions, peppers and chestnuts.

Then add the breadcrumbs, chopped parsley leaves and sprinkle with salt and pepper to taste. Mix well until all ingredients are incorporated.

In the Roman bowl, make a bed of vegetables from julienned onions, sliced ​​carrots, diced peppers and celery.

The pheasant is filled with the composition prepared above, and an apple is placed, after which the opening is closed with sharp toothpicks (or it can be sewn with food thread).

The filling helps the bird to ripen evenly. If you want something less sophisticated, you can fill it with just a piece of onion or apple and some fresh herbs and lemon.

To prevent deformation of the bird during cooking and to avoid excessive browning of the extremities of the legs and wings, first place the skin of the neck under the bird, then the wings are tied with thread as close as possible to the body of the bird. The legs are also tied with thread.

Grease the pheasant with oil or butter at room temperature and sprinkle with paprika, pepper and a little coriander.

The pheasant sits in the Roman vessel in the middle. In addition to the pheasant, chestnuts, an apple cut into six and a bunch of Brussels sprouts are added all around. Add a cup of hot water.

Cover the Roman vessel and place in the cold oven to avoid a thermal shock that could lead to the vessel cracking.

Preheat the oven to at least 200 ° C, but it can reach 250 ° C. After reaching the high temperature, leave for 15 minutes, then reduce the temperature to 180 ° C.

Open the oven to help lower the temperature, and carefully remove the lid. Then continue baking for 30-45 minutes. It is ready, when the juice left by the bird through the sting is clear.

Remove the dish from the oven and set aside for about 10-15 minutes to let the steak cool and allow the meat juice to redistribute through the body of the pheasant. In principle, the preparation of the steak in the oven takes about two hours until it is ready.


Articles in category: From Pheasant

Hunting meat dishes are easy to prepare and you will find them on our website, ready to be tried. A special pheasant recipe can impress, but it is necessary to document yourself on the preparation of this food.

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Pheasant terrine with chestnuts

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