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Young Pheasant with Verjuice-Sauce

Young pheasant with verjuice-sauce

2 servings

Ingredients

1 young pheasant (ca. 800 g)
15 g very soft butter
100 ml verjuice
½ teaspoon salt
freshly ground pepper
For binding:
1 egg yolk

Preparation

Wash and dry the pheasant.

Beat butter until very smooth. Add 5 tablespoons of the verjuice, salt, and pepper. Brush the mixture onto the inner and outer sides of the pheasant. Pour the rest of the verjuice into a ceramic pan, and add the pheasant.

Roast in a convection oven at 160° C. Add half a cup of water to the meat juice after approx. 20–30 minutes. Cooking time is approx. 1 hour.

If desired, bind meat juice with an egg yolk.

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