Royal Pheasant Jellied
Russian-French dish – aspic from pheasant has always been considered royal holiday. Of course, game dishes are an impressive delicacy on the table. But not only on the hunt, you can “get” a rare bird. On many farms breed pheasants. After all, the meat of this bird is very tasty, valuable and dietary.
Royal Pheasant Jellied
There have always been many French culinary specialists working in Russia, therefore, the recipe for making pheasant aspic can be considered international. This recipe can be considered universal. So in a way prepare aspic from hazel grouse, quail and even chicken. Only the cooking time is different each time, depending on meat.
What is the best way to cut pheasant?
It is advisable to use a tasty bird whole. From wings and “legs” you can make tasty chakhokhbili, pickle from the breast chops. But let the remaining meat into the aspic.
To cook pheasant aspic you will need
- Pheasant – 1 pc. (with the expectation that of the remaining parts of the bird other dishes can be prepared).
- Gelatin – 2-3 tbsp.
- Spices to taste.
Ready-made sachets with gelatin may come in handy. specially for aspic. They usually include nutmeg, turmeric (giving an even beautiful shade) garlic, onion slices, carrots, a mixture of peppers.
For decoration: eggs, greens, carrots, peas, olives or any vegetables to taste
The broth that remains after cooking the meat can be frozen. Taste qualities he will not lose.
You can cook aspic in a royal way from pheasant So:
Finely chop the poultry meat and cook for about half an hour. Drain the first broth. Then rinse the meat and pour clean cold water (this is important). Cook the pheasant until soft. AT depending on the characteristics you will need from an hour to two.
Strain the broth. You will need about 500-600 ml. Gelatin (by instructions) fill with water, wait for swelling. Connect neatly with broth and put on a slow fire. Do not forget to stir so that the gelatin dissolves well.
Pheasant meat can be laid in layers, shifting each layer slices of boiled carrots with egg circles or green peas with olives. A simpler way is to pour meat into the broth and put set the pheasant in the refrigerator.
Hot seasoning is required for game: horseradish, mustard or spicy sauce.
Tasty ideas
What is the best way to decorate aspic from game? Best example how it’s hard to come up with a jellied tongue decoration. Most real lake with reeds and birds. If you know the art of carving, then experience and imagination will tell you even more original decorations. We recommend getting a few lessons for FREE, to learn this wonderful hobby.
