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Pheasant Sautéed w/ Shallots & Orange Cream

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Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

Serving size: 2

Preparation time: about 30 minutes

Amount/Measure/Ingredient:

1 pheasant, about 2 pounds, boned and skinned, meat removed from the bones the day before
2 tablespoons butter
2 tablespoons canola oil
2 tablespoon shallots, chopped fine
1/2 teaspoon salt, more or less to taste
1/8 teaspoon white pepper -- ground
2 tablespoons frozen orange juice concentrate
2 teaspoons sugar
1 cup pheasant stock, made the day before, see how to make it in the preparation section.
1 tablespoon chives -- chopped
2 tablespoons butter
2 tablespoons heavy cream
salt and white pepper to taste

Preparation:

The day before remove the meat from the bones. You will have two boneless and skinless breasts, thighs and a few nuggets of leg meat. Pound the breast and thighs between sheets of plastic wrap until the are 1/4 in thick. Cover with plastic wrap and refrigerate. Place the bones and nuggets of meat from the legs in a pot with enough water to cover, about 6 cups, along with a few slices of onion, celery and carrot. Add a small piece of bay leaf and a few peppercorns. Bring to a boil and then reduce the heat and simmer for 2 hours. Strain and cool the stock, leftover stock may be used like chicken stock for other preparations. If you want a really rich stock, then roast the bones with the vegetables for 2 hours at 350° F. prior to making the stock.
In a non-stick frying pan heat the butter and oil over medium-high heat until the butter turns light golden. Dip the meat into flour lightly coating it, place in the pan what would have been skin side down and sprinkle with salt and pepper. Sauté slowly for about 3 minutes and turn over and cook 3 minutes longer this time over medium heat, try not to over brown them. Remove from the pan and keep warm covered with a little aluminum foil. Add the shallots and cook one minute. Add the orange juice concentrate, sugar and stock, bring to a boil. Reduce the mixture until it is about 1/2 cup in volume, add the cooked pheasant, heavy cream and butter. Warm them in the sauce turning a few times, adjust the seasonings with salt and white pepper to your taste. Serve immediately sprinkled with chopped chives and the remaining sauce.

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