Slow-cooked Pheasant, Pink Fir Fondant Potatoes And Celeriac Cream

Name: Slow-cooked Pheasant, Pink Fir Fondant Potatoes And Celeriac Cream
Prep time: 13 h 59 min
Cook time: 13 h 59 min
Total time: 13 h 59 min
Yield: 4
Cuisine: Global
Ingredients: 4 rashers of smoked streaky bacon; 1 block of unsalted butter; 300 grams celeriac; 1 Tb mixed chopped chives, chervil and rosemary; 300 grams cooked pearl barley; 50 milliliters double cream; 1 clove garlic; 1 Tbsp A of lemon juice; 4 servings Freshly grated nutmeg; 4 servings Pheasant legs from the birds above; 16 pink fir potatoes; 4 servings Rapeseed oil; 4 servings Salt and freshly cracked pepper; 200 grams sausage meat; 1 Tb shallot confit; 1 Sprig thyme; 20 grams unsalted butter; 4 servings Water

Slow-cooked Pheasant, Pink Fir Fondant Potatoes And Celeriac Cream might be just the main course you are searching for. This recipe serves 4. One serving contains 1083 calories, 36g of protein, and 47g of fat. A mixture of butter, double cream, pheasant legs from the birds above, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.