How To Cook Wild Pheasant: A Super Easy Recipe for one of the best bird meats | ASMR
265 بار بازدید -
7 ماه پیش
-
In this episode of "Iky
In this episode of "Iky Cooking," we're diving into the art of cooking with a mesmerizing ASMR experience. Learn How to Cook Wild Pheasant, a favorite among bird hunters, with this Super Easy Recipe that's sure to impress. We'll guide you through each step as we create a culinary masterpiece using the finest wild pheasant. Get ready for an unforgettable journey into the world of gourmet cooking. #HowToCook #WildPheasant #BirdHuntersRecipe #SuperEasyRecipe #ASMR
To create this delectable dish, start by finely chopping two shallots and poaching them in olive oil until they turn transparent. Next, add 40 cl of Modena vinegar, allowing it to reduce before setting it aside. Meanwhile, remove the pheasant and retain only the two breasts. Brown them in a pan with olive oil, beginning with the skin side down. While they're browning, introduce two cloves of garlic (with their skins), two sprigs of fresh rosemary, two sprigs of fresh thyme, and five or six knobs of butter into the oil. Season with salt and pepper to your liking, and baste the breasts with the aromatic juices for added flavor. Once the breasts are beautifully browned, remove them from the pan and let them rest. Once the breasts are finished, I cut an endive in two and roast it with oil on the flat side for a few minutes. When it gets a little color, I add water and cover it, to give it a little quick cooking with the steam.
In the microwave, cook three potatoes (halved, with their skins on) at maximum power for 18 minutes. Once cooked and cooled, peel and mash the potatoes, adding salt, pepper, and a touch of nutmeg for extra depth of flavor. Present the mashed potatoes on the plate and place the sliced breasts on top, generously drizzling them with the shallot and Modena oil sauce.
List of ingredients:
2 shallots
Olive oil
40 cl of Modena vinegar
2 wild pheasant breasts
2 cloves of garlic
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
5-6 knobs of butter
1 endive
Salt and pepper, to taste
3 potatoes
Nutmeg
TIMESTAMPS:
00:00 Intro
00:13 The sauce
00:40 The Pheasant
02:15 The endives
02:55 Mashed potatoes
03:09 Presentation
📩 For business inquiries, contact us at [email protected]
Follow us in Twitter: Twitter: Ikycooking
Video: #74
N° License Artlist : h81F6R
Jazz Art Quartet - Un Mese Fa.
#WildPheasantRecipe #CookingTutorial #ASMRCooking #GourmetCooking #EasyRecipes #PheasantDish #DeliciousMeals #CookingShow #Foodies #HomemadeCuisine #TastyCreations #CookingWithIky #FoodJourney #CulinaryAdventure
To create this delectable dish, start by finely chopping two shallots and poaching them in olive oil until they turn transparent. Next, add 40 cl of Modena vinegar, allowing it to reduce before setting it aside. Meanwhile, remove the pheasant and retain only the two breasts. Brown them in a pan with olive oil, beginning with the skin side down. While they're browning, introduce two cloves of garlic (with their skins), two sprigs of fresh rosemary, two sprigs of fresh thyme, and five or six knobs of butter into the oil. Season with salt and pepper to your liking, and baste the breasts with the aromatic juices for added flavor. Once the breasts are beautifully browned, remove them from the pan and let them rest. Once the breasts are finished, I cut an endive in two and roast it with oil on the flat side for a few minutes. When it gets a little color, I add water and cover it, to give it a little quick cooking with the steam.
In the microwave, cook three potatoes (halved, with their skins on) at maximum power for 18 minutes. Once cooked and cooled, peel and mash the potatoes, adding salt, pepper, and a touch of nutmeg for extra depth of flavor. Present the mashed potatoes on the plate and place the sliced breasts on top, generously drizzling them with the shallot and Modena oil sauce.
List of ingredients:
2 shallots
Olive oil
40 cl of Modena vinegar
2 wild pheasant breasts
2 cloves of garlic
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
5-6 knobs of butter
1 endive
Salt and pepper, to taste
3 potatoes
Nutmeg
TIMESTAMPS:
00:00 Intro
00:13 The sauce
00:40 The Pheasant
02:15 The endives
02:55 Mashed potatoes
03:09 Presentation
📩 For business inquiries, contact us at [email protected]
Follow us in Twitter: Twitter: Ikycooking
Video: #74
N° License Artlist : h81F6R
Jazz Art Quartet - Un Mese Fa.
#WildPheasantRecipe #CookingTutorial #ASMRCooking #GourmetCooking #EasyRecipes #PheasantDish #DeliciousMeals #CookingShow #Foodies #HomemadeCuisine #TastyCreations #CookingWithIky #FoodJourney #CulinaryAdventure
7 ماه پیش
در تاریخ 1402/09/30 منتشر شده
است.
265
بـار بازدید شده