Autumn is here!

November 15th in the Republican calendar was “Pheasant Day”. This date evoked a period when nature took on an autumnal hue, prompting hunters to set out in search of this noble bird.

The hunt was followed by the preparation of a feast featuring pheasant meat, celebrating the passion for hunting while enjoying the delicacy of the cuisine.

On this “Pheasant Day”, I'd like to share with you a suggested “healthy” recipe that's both nutritionally light and perfect for festive occasions.

Ingredients
1 whole pheasant
250g chopped hazelnuts
100g raisins soaked in a glass of Armagnac (or Cognac)
80g breadcrumbs soaked in a glass of milk (or soy or hazelnut milk)
1 egg
1 carrot, diced
1 turnip, diced
1 leek white, thinly sliced
1 onion
1 bouquet garni
1 glass dry white wine
salt and pepper

Method
Set your oven to 170 degrees. In a bowl, mix the hazelnuts, half the raisins (keeping the Armagnac for later), breadcrumbs, egg, salt and pepper. Stuff the pheasant with this mixture. Seal.
Brown the pheasant in a little oil.
Place in a casserole dish with the vegetables (carrots, onions, turnip, leek white and bouquet garni).
Add the white wine.
Cover the casserole and cook for 45 minutes.
Deglaze the bottom of the casserole with the Armagnac and the remaining raisins.
Arrange the pheasant on a serving dish, adding a few hazelnuts for decoration.
Serve with a puree of parsnip or celeriac

Serves: 4
Preparation time: 20 min
Cooking time: 45 min
Difficulty level: very easy

Enjoy!

Geneviève Groslière
Chargé de Missions

This article first appeared in “Ailleurs number 38”, the e-newsletter of the Bailliage of France