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Pot Roasted Pheasant, Spaetzle Broth

Indulge in the rustic elegance of Pot Roasted Pheasant with Spaetzle Broth, a dish that brings together the rich, earthy flavors of slow-roasted pheasant and the comforting warmth of spaetzle in a savory broth. Perfect for a cozy autumn or winter evening, this recipe is a beautiful blend of flavours, that celebrates classic European cuisine with a modern touch.

1 hour

Total Time

30 minutes

Prep Time

30 minutes

Cook Time

Overnight

Marination Time

4

Feeds

Indulge in the rustic elegance of Pot Roasted Pheasant with Spaetzle Broth, a dish that brings together the rich, earthy flavors of slow-roasted pheasant and the comforting warmth of spaetzle in a savory broth. Perfect for a cozy autumn or winter evening, this recipe is a beautiful blend of flavours, that celebrates classic European cuisine with a modern touch.
Pot Roasted Pheasant, Spaetzle Broth

Ingredients

  • For the Pheasant and Broth:
  • 1 whole pheasant
  • 3 slices bacon
  • 500 ml chicken stock
  • 150 ml white wine
  • 1 carrot, chopped
  • 5 cloves of garlic 
  • 2 shallots, peeled and halved
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 50g smoked bacon lardons
  • For the Garlic and Sage Butter:
  • 125g butter, softened
  • 3g sea salt
  • 5g fresh sage, chopped
  • 10g fresh parsley, chopped
  • Pinch of salt
  • For the Spaetzle:
  • 250g plain flour
  • 3 whole eggs
  • 140 ml milk
  • 75g parmesan, grated
  • 10g salt
  • 25g browned butter - melted in a pan until nutty brown
  • For the Brine:
  • 3 litres water
  • 150g salt
  • 25g sugar
  • 1 lemon, sliced
  • 2 bay leaves
  • 3 garlic cloves, crushed
  • Few sprigs fresh sage
  • 10 juniper berries

Brine and Dry the Pheasant:

1

In a large pot, mix all brine ingredients until the salt and sugar dissolve. Max sure to chill the brine before submerging the pheasant and refrigerate for 5 hours.

2

Remove, pat dry, and let the pheasant air-dry in the refrigerator overnight, uncovered, for crispier skin.

3

In a small bowl, mix softened butter, sea salt, sage, parsley, and a pinch of salt until smooth. Gently loosen the skin from the pheasant’s breast. Spread half the butter under the skin over the breast. Cover the breast with 3 bacon slices.

4

Stuff the cavity with herbs (sage, garlic, lemon wedges, rosemary, bay leaves) and secure the bird with kitchen twine to hold everything in place.

Make the Spaetzle & Cook the Pheasant

1
In a large bowl, whisk flour, eggs, milk, parmesan, and salt until smooth and pourable.
2
Bring a pot of salted water to a gentle boil. Pour batter through a spaetzle maker or large-holed colander, pressing with a spoon to create small irregular shapes. Once spaetzle floats (2-3 minutes), remove with a slotted spoon and toss with browned butter to prevent sticking.
3
Preheat the oven to 220°C (430°F). In a large oven-safe pot, heat oil over medium heat. Sear the pheasant on all sides until golden brown (4-5 minutes per side), then set aside.
4
In the same pot, sauté carrots, shallots, celery, bay leaf, garlic cloves and smoked bacon lardons until softened and golden. Deglaze with white wine, scraping up browned bits, and let reduce for 2-3 minutes.
5
Add chicken stock, season with salt and pepper, and bring to a boil. Return pheasant to the pot, partially submerging it, and cover with a lid. Place the pot in the oven, roasting for 8-10 minutes with the lid on. Remove lid and roast for another 4-5 minutes until fully cooked.
6
Remove from the oven and let the pheasant rest in the broth for 10-15 minutes. Carve the pheasant and add the spaetzle to the broth, warming it through for 1-2 minutes. Stir in fresh parsley and adjust seasoning as needed.
7
Serve the carved pheasant with spaetzle and broth on the side.

Ingredients

  • For the Pheasant and Broth:
  • 1 whole pheasant
  • 3 slices bacon
  • 500 ml chicken stock
  • 150 ml white wine
  • 1 carrot, chopped
  • 5 cloves of garlic 
  • 2 shallots, peeled and halved
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 50g smoked bacon lardons
  • For the Garlic and Sage Butter:
  • 125g butter, softened
  • 3g sea salt
  • 5g fresh sage, chopped
  • 10g fresh parsley, chopped
  • Pinch of salt
  • For the Spaetzle:
  • 250g plain flour
  • 3 whole eggs
  • 140 ml milk
  • 75g parmesan, grated
  • 10g salt
  • 25g browned butter - melted in a pan until nutty brown
  • For the Brine:
  • 3 litres water
  • 150g salt
  • 25g sugar
  • 1 lemon, sliced
  • 2 bay leaves
  • 3 garlic cloves, crushed
  • Few sprigs fresh sage
  • 10 juniper berries

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