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Sausages of pheasant leg
Served with assorted mushrooms.Ingredients
1Egg
0.5Shallot
1.5units.theelepelcuring salt
0.5units.theelepelCurry madras to taste
20gchanterelles (cleaned)
40gmini shiitakes
1units.theelepelRas el hanout
2pheasant legs
artificial casing
50gCream 35%
Preparation
- Beat the egg with the cream.
- Mince the pheasant meat in a meat grinder.
- Finely chop the shallot and mushrooms.
- Then mix everything together and transfer to artificial casings.
- Cook the whole (sous-vide) for 1 hour at 65°C and cool well.
