Vol-au-vents stuffed with pheasant in its juice and raspberry jam

Cooking is inspiration, but it is also love and affection. The combination of these three elements means that when an idea arises in your head, those three elements come together and you can create a simply spectacular recipe. This recipe from vol-au-vents stuffed with pheasant in its juice and raspberry jam It has been created for this Christmas, to be dedicated to those most special, unique and unforgettable people, with whom something tremendously special unites us. Those people who inspire and motivate us in our lives, who have believed in us from the beginning and who have the magical ability to make us smile and bring out the best in ourselves. They are those that we carry every day in the depths of our hearts. THANK YOU.

It is said that the pheasant It is a mouthful of kings, it is a very succulent ingredient that was not lacking in the royal tables. We will cook it in its juice, using a roasting bag, so that it is very Tender and create a delicious and flavorful sauce with a lot of body. Then we will cut it into pieces and fill in some fantastic vol au vents. Finally, we will accompany you with a delicate touch of raspberry jam. Without a doubt, a dish at the height of the best Christmas tables and tremendously special to share with our dearest people. And, as a special touch, a sparkler ornament.

Vol-au-vents stuffed with pheasant in its juice and raspberry jam

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Succulent vol au vents stuffed with pheasant in its own juice with raspberry jam. A surprising dish to impress at Christmas.

• Irene Arcas

• Recipe type: meat
• Calories: 275
• Rations: 4

• Cooking time: 1:20 p.m.
• Total time: 1:20 p.m.

Ingredients

• 1 clean pheasant
• 2 juniper berries
• 1 clove
• 1 strip of orange peel
• 1 scoop of knorr (fowl) broth
• a few turns of pepper
• salt to taste
• 40 g olive oil
• 150 g of water
• 1 knife point Bovril sauce
• 1 knob of butter
• 1 tablespoon of liquid caramel
• 1 teaspoon of cornstarch dissolved in 50 g of water
• Raspberry marmalade
• 9 vol au large vents

Tools:

• Roasting bag
• VAROMA
• Sparklers to decorate (optional)

Preparation

1. Season the pheasant and put it in the roasting bag. Dissolve the knorr scoop and 150 g of water in a glass. We put it into the bag.

2. Add the rest of the ingredients: the oil, the juniper, the cloves, the Bovril and the orange peel.

3. We close the bag and place it inside the varoma container.

4. We pour 1.500 g of water into the glass, place the lid of the glass without the beaker, put the varoma in place with the pheasant inside, and place the cap of the varoma.

5. We program 48 minutes, varoma temperature, speed 2.

6. We flip the pheasant and reprogram 30 minutes, varoma temperature, speed 2. .

7. With great care we remove the bag from the varoma and remove the water from inside the glass.

8. We open the bag and pour the liquid into the glass, removing the juniper, the clove and the orange peel.

9. Let's reduce the sauce. We add the filtered sauce, the butter nut, the caramel, the cornstarch dissolved in the water and we program 8 minutes, varoma temperature, spoon speed.

10. While we crumble the pheasant into small pieces, removing bones and skin.

11. We put the crumbled pheasant in a bowl and put the sauce on top. We stir very well.

12. We arrange the vol au vents on an elongated tray and fill with the pheasant in its sauce. We place a small teaspoon of warm raspberry jam on top (if it is very dense you can rinse it with water to make it more manageable).

Notes

You can leave the pheasant in its sauce in advance and heat it in the microwave and thus fill the vol au vent at the last moment.

Source - María FB as always thanks !!