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🍽️ Pheasant Skewers on Beetroot and Celery Tartare

385 kcal · 30 min · 4 servings

Ingredients

• 400 g Beetroot
• 1 stalk Celery
• 150 g Cream cheese
• 1 tbsp Crème fraîche
• 1 tbsp freshly chopped parsley
• Lemon juice
• Salt
• Pepper (from the mill)
• 4 Pheasant breasts (kitchen-ready, skinless, approx. 120 g each)
• 1 tbsp Butter
• 1 tbsp Olive oil
• 2 sprigs Thyme
• Thyme
• Parsley

Instructions

1. 1. Peel the beetroot and cut it into small cubes.
2. 2. Set aside four tablespoons of the beetroot cubes for garnish.
3. 3. Place the remaining beetroot cubes into a bowl.
4. 4. Wash the celery and remove the tough fibers.
5. 5. Finely dice the celery as well.
6. 6. Add the celery cubes to the beetroot in the bowl.
7. 7. Stir in the cream cheese, crème fraîche, and parsley thoroughly.
8. 8. Season the mixture with lemon juice, salt, and pepper.
9. 9. Wash the pheasant breasts and pat them dry.
10. 10. Thread the breasts onto wooden skewers.
11. 11. Season the skewers with salt and pepper.
12. 12. Heat butter and oil in a pan.
13. 13. Sear the skewers together with the thyme sprigs over medium heat.
14. 14. After two to three minutes, cook the skewers on the other side.
15. 15. Let the pheasant breasts cook for another two to three minutes.
16. 16. Shape the tartare using a ring mold in the center of each plate.
17. 17. Carefully remove the ring.
18. 18. Scatter the reserved beetroot cubes around the tartare.
19. 19. Place the pheasant skewers on top of the tartare.
20. 20. Season the skewers once more with a little pepper.
21. 21. Garnish the dish with fresh herbs.
22. 22. Serve the dish with rosemary focaccia as desired.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 15 g