How long should the pheasants be roasted?

After browning in butter, they are roasted about ¼ hour, then the soured cream is poured over and they are roasted a further ¼ hour. Roughly half an hour of roasting time in all, with total preparation around 80 minutes.

Why are the pheasants covered with pork slices?

Pheasant is lean meat, and the 200 g of pork is tied around the birds with string to keep them juicy during roasting. The birds should also be basted often with the jus.

How do I make the sauce?

Either you simply reduce the jus, or you brown 70 g of butter with 40 g of wheat flour and thin with the jus. The pan drippings are whisked out with a little boiling water or stock and used in the sauce. At plating, a little cold butter is whisked in.

What is served alongside?

Pommes frites, creamed Brussels sprouts, and redcurrant or rowanberry jelly, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 321). The recipe is figured for 10 servings with 2 pheasants.

Pheasant à la riche

Name: Pheasant à la riche
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 2 pcs pheasants (cleaned and plucked); 200 g fresh streaky pork in thin slices (or bacon); 100 g butter; salt; 4 dl soured cream ("sour cream"); 70 g butter (for the sauce, may be omitted); 40 g wheat flour (for the sauce, may be omitted)

Pheasant à la riche from Erken's Stor kokebok 1914: two pheasants covered with pork slices, browned in butter, roasted and doused with 4 dl of soured cream, basted often; the jus is reduced or thickened with browned butter and flour. Served with pommes frites, creamed Brussels sprouts, and redcurrant jelly. About 10 servings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 321 (falt i det fri)

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About the dish

From the pheasant chapter in "Stor kokebok" (1914). Erken gives several French-inspired pheasant dishes in a row; this is the simplest of them, with soured-cream roasting and jelly to accompany.

How to make it

1
Prepare the birds
Clean and dry the pheasants. Cover the breasts with thin pork slices and tie them fast with twine.
2
Brown in butter
Brown the butter lightly in an iron pot or frying pan and brown the pheasants nicely on all sides. Sprinkle over a little salt.
3
Roast
Continue roasting the pheasants for about 15 minutes at moderate heat (oven about 180 °C (355 °F)).
4
Cream over
Pour the soured cream over the birds and roast a further 15–20 minutes until tender, basting very often with the jus.
5
Sauce
Reduce the jus, or brown 70 g of butter and 40 g of wheat flour together and thin with the jus. Deglaze the pan drippings with a little boiling water or stock and use it in the sauce. Stir in a small pat of cold butter just before serving.
6
Plating
Serve the pheasant with pommes frites, creamed Brussels sprouts, and redcurrant or rowanberry jelly.

Changes from the original

"Flesk" is interpreted as fresh streaky pork/bacon in slices, and "sour cream" as soured cream/crème fraîche. Measures are converted to dl and grams, and the method broken into steps. The roasting instruction is specified with a modern oven temperature/time.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 321) → 1949 (korrekturlest, s. 354)~26% av teksten endretfjernetlagt til

2 ~~fasaner.~~ fasaner 200 gr. flesk 100 gr. smør salt 4 ~~del.~~ dl. sur fløte. ~~Fasanerne~~ Fasanene rengjøres etc., ~~dækkes~~ dekkes med fleskeskiver, bindes om med ~~traad~~ tråd og brunes i ~~smørret,~~ smøret, drysses med litt salt, stekes ¼ 3/4 time, ~~overheldes~~ overhelles den sure fløte og steker videre ca. ¼ 3/4 time, mens den meget ofte dryppes med skyen. Til saus kan man kun ~~indkoke~~ innkoke skyen, eller man kan brune 70 gr. smør og 40 gr. hvetemel sammen og ~~spæde~~ spe med skyen; bruningen i ~~panden~~ pannen vispes ut med litt kokende ~~vand~~ vann eller kraft og benyttes i sausen. Ganske litt koldt smør ~~haves~~ hases i ved anretningen. Fasanen anrettes med franske poteter, ~~rosenkaalstuing~~ rosenkålstuing og ~~ribs~~ rips- eller rognebærgelé.

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Frequently asked questions

How long should the pheasants be roasted?: After browning in butter, they are roasted about ¼ hour, then the soured cream is poured over and they are roasted a further ¼ hour. Roughly half an hour of roasting time in all, with total preparation around 80 minutes.
Why are the pheasants covered with pork slices?: Pheasant is lean meat, and the 200 g of pork is tied around the birds with string to keep them juicy during roasting. The birds should also be basted often with the jus.
How do I make the sauce?: Either you simply reduce the jus, or you brown 70 g of butter with 40 g of wheat flour and thin with the jus. The pan drippings are whisked out with a little boiling water or stock and used in the sauce. At plating, a little cold butter is whisked in.
What is served alongside?: Pommes frites, creamed Brussels sprouts, and redcurrant or rowanberry jelly, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 321). The recipe is figured for 10 servings with 2 pheasants.

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