Sausages of pheasant leg

Name: Sausages of pheasant leg
Ingredients: 1 Egg; 0.5 Shallot; 1.5 curing salt; 0.5 Curry madras to taste; 20 g chanterelles (cleaned); 40 g mini shiitakes; 1 Ras el Hanout; 2 pheasant legs; artificial casing; 50 g Cream

Served with assorted mushrooms.

Ingredients

1Egg

0.5Shallot

1.5curing salt

0.5Curry madras to taste

20gchanterelles (cleaned)

40gmini shiitakes

1Ras el Hanout

2pheasant legs

artificial casing

50gCream

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.

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Artificial casing d230 diam.20mm +/-75m

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