Braised Pheasant Drumsticks in Red Wine

Braised Pheasant Drumsticks in Red Wine

Main course

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Cook Time

1 h 30 min

Servings

8

Difficulty

Medium

Prep Time

45 Min

Description

I have been making this recipe for braised pheasant drumsticks in red wine for several years and it is always well received, especially in the cold season. The pheasant drumsticks become wonderfully tender and juicy, while the red wine sauce develops a deep, rich flavor. I like to serve it with golden brown roasted potatoes and a fresh lamb's lettuce salad. The dish can be prepared well in advance, so that you have less stress on the holiday itself. An absolute favorite recipe for special occasions!

Ingredients (15 ingredients)

  • 8 x Pheasant drumsticks
  • 800 Gramm small waxy potatoes
  • 1 x Salt
  • 20 Gramm small shallots
  • 1 Esslöffel Sugar
  • 1 Liter dry red wine
  • 1 x Oil for frying
  • 1 x whole bulb of garlic
  • 1 Liter Poultry stock
  • 2 x Bay leaves
  • 1 x Peppercorns
  • 1 x Allspice
  • 250 Gramm cold Butter
  • 200 Gramm Lamb's lettuce
  • 1 x Vinegar and oil for the salad

Preparation (10 steps)

1

Cook potatoes

Cook 800 grams of small waxy potatoes in salted water in a separate pot until done. Drain, peel and chill.

2

Prepare shallots

Peel 20 grams of small shallots so that the root remains intact and halve them. Caramelize 1 tablespoon of sugar in a large pan until golden brown, place the shallots in it with the cut side down. Let them take on some color, deglaze with approx. 300 ml of red wine. Cook until they have a nice color and consistency. Set aside shallots with the red wine.

3

Fry pheasant drumsticks

Season 8 pheasant drumsticks on all sides with 1 x salt and roast in a pan with oil for frying until brown. Remove from the pan and pour off excess oil.

4

Roast garlic

Halve 1 whole bulb of garlic, place it in the pan with the cut side down and let it take on some color.

5

Braise pheasant drumsticks

Deglaze garlic with the remaining red wine (approx. 700ml), add drumsticks again and pour in 1 liter of poultry stock. Add 2 bay leaves, 1 x peppercorns and 1 x allspice. Gently cook the drumsticks until soft over a not too high heat. If too much liquid evaporates, add a little more red wine.

6

Strain stock

Remove the cooked drumsticks from the stock and pass it through a fine sieve. Return the stock to the mixing bowl.

7

Refine sauce

Thermomix® Setting
30 sec/140°F/Speed 3 60

Add most of the 250 grams of cold butter in pieces to the mixing bowl and stir for 30 sec./60°C/speed 3 to obtain a shiny, smooth sauce.

30
8

Fry potatoes

Heat remaining butter with some vegetable oil in a pan and add the potatoes. Season with salt and pepper, press down with a fork and fry until golden brown.

9

Marinate lamb's lettuce

Marinate 200 grams of lamb's lettuce with some vinegar and oil for the salad and garnish with shaved black walnut.

10

Heat pheasant drumsticks in sauce

Thermomix® Setting
5 min/140°F/Linkslauf Speed 1 60 Reverse

Place the drumsticks in the finished sauce, heat again for 5 min./60°C/reverse rotation speed 1 if necessary, add the shallots along with the red wine.

300

Finished cooking? Great! 🎉

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Tags

#Meat #Festive #Hearty #Autumn #Winter #Game

Allergens

  • Milk
  • Sulphur dioxide and sulphites

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