CAPERCAILLIE WITH CONFIT POTATOES, ONION CREAM AND BLUEBERRY SAUCE

Preparation	45'
Difficulty	Hard
Game	Pheasant
Calories	400 - 500
Activity	Running M 40', F 55'
People	4
Wine pairing	Cirò DOC Rosso Classico

Ingredients

N 1 capercaillie breast
N 16 small potatoes
N 10 small yellow onions (or N 4 large ones)
N 8 small red onions
G 200 chanterelles
N 4 garlic cloves
G 500 butter
dL 4 red wine
N 2 tbsp gin
dL 1 game stock
N 1 shallot
N 1 pot of thyme
N 1 jar of rosemary
N 1 egg yolk
N 10 junipers
dL 1 frozen blueberries
Rapeseed oil to taste
Salt and pepper to taste

Kcal 445*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Start by putting G 450 of the butter in a saucepan together with the small yellow onions and the potatoes, a few sprigs of rosemary and thyme and 3 crushed cloves of garlic. Let the butter melt and simmer on medium heat until the potatoes are completely soft.
Pick up the potatoes and let the onions continue to jam until completely soft. Take the onions and let them cool slightly. Mix them together with the egg yolk and add a little of the melted butter. Season with salt and pepper.
Heat a frying pan with rapeseed oil. Salt the capercaillie all around and brown it on both sides. Lower the heat and add G 50 butter, herbs and 1 clove of garlic. Spoon the capercaillie with the butter and set aside.
Place the bird on an ovenproof dish and run it in the oven at 150° (302 F) to an internal temperature of 53° (127,4 F). Let rest for at least 5’ before serving.
Add a little more butter to the frying pan you just fried the capercaillie in, chop the shallots and put it in the pan. Add wine, 80 ml game stock, gin and some junipers. Let this reduce for 20’, strain to another saucepan and reduce to the desired consistency and taste. Butter the sauce just before serving and add the blueberries.
In a frying pan, heat the confit butter, previously set aside, removing the red onions and add the chanterelles. Once half-cooked, add the small red onions as well. Put in the confit potatoes and let it get color. Pour in 1 tablespoon of the sauce and the remaining game stock.
Stir around so the potatoes, onions and chanterelles are glazed.
Place the potatoes and the meat on a serving dish and garnish the capercaillie with blueberry sauce.

CAPERCAILLIE WITH CONFIT POTATOES, ONION CREAM AND BLUEBERRY SAUCE

Ingredients

Preparation

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