The
Pleasance of Pheasant
by
Pierre-Luc Moeys
In
Greek Mythology, Jason of the Argonauts discovered pheasant
on his quest for the Golden Fleece, and brought them to Greece,
where it was given its name “phasionus ornis,”
meaning “bird from the Phasis River.” (The Phasis
is now the Rion River, near the Caucasus Mountains.) Although
the Greeks gave the pheasant itsname, it was Julius Caesar
and his empire that spread the bird across Europe and England.
But how did the bird come to the USA? Actually, it was the
Chinese that brought the Chinese ringed-neck pheasant to North
America around 1733, where it quickly became a delicacy.
Over
the years since, chicken and turkey have taken center stage
in American fowl tastes, but it’s still possible to
get fresh duck, quail, and even pheasant in the Hudson Valley,
especially during hunting season. So, for a change, why not
try pheasant for Christmas this year? (These recipes take
some time, but they’re worth every minute.)
PHEASANT:
3 WAYS
Pheasant
is available locally, with a little online detective work,
pre-cut like most fowl. But, should you feel adventurous,
and have good sharp knives (as well as confidence and skill
with them), I recommend buying a whole pheasant and filleting
it yourself—the energy and work you put in, along with
the freshness, will in my opinion make a better meal. If you
choose to buy a whole one, look for good appearance, a nice
layer of skin fat, and the smell should be fresh and slightly
sweet.
This
can be made several days in advance and served at leisure.
Overnight prep is required....
INTRO
| CONFIT
OF PHEASANT | PHEASANT
STEW | PHEASANT FILET
|
