Pheasant A La Mode De Mon Recipe - Cooking Index
Pheasant A La Mode De Mon Recipe - Cooking Index
| 1 | Pheasant | |
| 1 1/2 cups | 355ml | Port - (*not* "cooking port", real port. "cooking |
| Salt added) | ||
| 5 | Onion - (slice thin) | |
| 2 tablespoons | 30ml | Mushroom peelings |
| 1 cup | 237ml | Chicken stock |
| 1 | Bay leaf | |
| 2 | -- whole | |
| More to taste) | ||
| 1 | Garlic clove | |
| 1 tablespoon | 15ml | Parsley - chopped fine |
| 2 tablespoons | 30ml | Celery leaves - chopped fine |
| 1 | Lemon - (peeled, and chopped) | |
| 12 | Juniper berries - (less or more to taste | |
| 1 | Tangerine - (whole), peeled | |
| 1/4 lb | 113g / 4oz | Larding pork - (bacon will do) |
| 10 | Peppercorns - (bruised) | |
| 1/4 cup | 59ml | Mandarin napoleon - (a tangerine liqueur |
| Could probably - substitute cointreau | ||
| A pinch. Use more - or less, to taste.) | ||
| 1 cup | 237ml | Sour cream |
Preheat oven to 350 degrees F. Rub pheasant inside and out with salt and pepper. Sprinkle with port. Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper berries and tangerine.
Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port and cover the breast. To the roasting pan add onion slices, mushroom peelings, about 1 cup of port, chicken stock, salt to taste, peppercorns, more juniper berries to taste, and Mandarin liqueur. Roast 40-45 minutes, basting every 10 minutes at least.
Strain gravy. Let stand and skim fat. Just before serving, add sour cream.
NOTES:
* HOMME Pheasant for Thanksgiving -- A couple of years ago, we decided that pheasant would be the perfect Thanksgiving meal for two. My husband conflated the best parts of all the pheasant recipes we could find (most came from the Gourmet cookbook) and came up with a recipe that I find wonderful. It's moist and tender; tastes like chicken gone to heaven. (One of pheasant's main problems, by the way, is that it tends to be dry.) * (We usually stick the whole cloves into the tangerine, insert all the other spices into the body cavity, then add the tangerine.)
* Some of these ingredients may be hard to find; feel free to omit them. "Mushroom peelings" are simply mushroom stems and leftovers, chopped fine. "Bruised peppercorns" are peppercorns that have been hit with a wooden mallet.
Elizabeth Hanes Perry
Source:
Chef Giovanni Leoni of Buca Giovanni, San Francisco
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.