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Pheasant with Champagne Cabbage  stewburner
 Aug 07, 2006 07:08 PDT 

KID CRAFT RECIPES - crafts, food and more - 800+


---------- Recipe via Meal-Master (tm) v8.06

Categories: Pheasant, Wildgame
      Yield: 4 Servings

      2    Pheasants (about 2 1/2
           -- pounds each)
           Pheasant Stock
           Champagne Cabbage
      6 tb Butter, clarified

----------------------------MOUSSELINE STUFFING----------------------------
    1/2    Chicken, breast (about 5
           -- ounces) boned, skinned
           -- cut into 1-inch pieces
      1    Egg white
    1/4 c Cream, whipping
      2 tb Wine, Port
    1/2 ts Salt
           Pepper, white, ground
      2 tb Carrot, finely diced
           -- (brunoise cut - 1/8"
           -- cubes)
      2 tb Leek, finely diced (white
           -- part only)
      2 tb Turnips, finely diced
1 1/2 tb Celery root, finely diced
           -- (celeriac)
      2 md Mushrooms, diced
      3    Sage, leaves, fresh,
           -- chopped (or a pinch of
           -- dried)

For Mousseline Stuffing: ========================

       Puree chicken pieces in processor until smooth. Add egg white and
process until smooth. With the processor running, add the cream in a thin
stream - then add the Port wine, salt and pepper.

       Transfer to a bowl, and fold in the remaining stuffing ingredients.
Adjust seasonings to taste, and chill, covered.

The Pheasant: =============

       With a sharp boning knife, carefully remove each breast half from the
pheasants and set aside. Remove the legs with thighs attached. To bone
each leg-thigh portion, use a sharp boning or paring knife to slit the leg
and thigh meat, cutting parallel to the bones. Carefully scrape thigh meat
away from the bone. Cut through the joint between the leg and thigh,
keeping meat in 1 piece. Scrape away all remaining thigh meat and cut or
pull out thighbone.

       Use a cleaver to cut off the knob end of the leg. Scrape meat from
the gone and pull out the bone.

       Refrigerate meat, covered. Reserve bones and carcasses.

       Place the leg-thigh portions, skin side down and short ends toward
yourself between 2 sheets of plastic wrap; flatten gently with a mallet or
side of a cleaver.

       Spread about 1/3 cup of stuffing on each portion and fold meat over to
form a 1/2-inch border on each of 2 long sides.

       Starting with a short side, roll into a neat cylinder. Use kitchen
twine to tie compactly, wrapping twine around once lengthwise and 3 times
crosswise. Chill, covered, until firm (at least 30 minutes.)

       Preheat oven to 450 F. Heat 6 tablespoons of clarified butter in a
large oven-proof skillet. Salt and pepper the stuffed leg packages and
saute, shaking pan occasionally, until golden on all sides (about 4
minutes.) Place skillet in over and roast for 4 minutes.

       Return skillet to top of stove over medium-high heat. Add breast
halves to the pan, skin side up, and sprinkle with salt and pepper. Saute
for 2 minutes, shaking pan occasionally. Turn breasts skin side down,
sprinkle with salt and pepper and return to the oven until everything is
tender (about 7 minutes.)

For Sauce: ==========

       Meanwhile, cook sugar, without stirring, in small heavy saucepan over
medium-high heat until caramelized (about 4 minutes.) Add gin and stock;
boil until reduced by half. Add wine and return to a boil. Lower heat and
swirl in 1/4 cup of butter, 1 or 2 pieces at a time, until smooth. Adjust
seasonings to taste with salt and pepper.

       Transfer meat to work surface. Cut leg-thigh portions crosswise into
1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal.

       Mound about 1/2 cup of cabbage in the center of each of 4 warmed
serving plates. Place leg-thigh slices around bottom of each plate,
overlapping slightly. Place breast slices in a fan pattern at top of each
plate, overlapping slightly. Spoon some sauce around the meat and cabbage;
serve the rest of the sauce separately.

Source: http://www.SailorRandR.com/recipes/


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