The
Pleasance of Pheasant
by
Pierre-Luc Moeys
Pheasant
stew (for 4)
2 lb Pheasant meat (in small cubes)
3 celery sticks
1 medium sized carrot
1 garlic clove
1 leek
2 medium sized onions
1 clove
1 bay leaf
1⁄2 cinnamon stick
20 black peppercorns
1⁄2 teaspoon paprika
1⁄4 red chili flakes
1⁄2 bottle red wine
(Syrah-Merlot, if you can)
4
puff pastry squares Salt and pepper 1 can of peeled tomatoes
olive oil, as needed
4 ramekins (little ceramic pots, great for stews)
Chop
all the vegetables in small cubes and sweat them in a large
pot with some olive oil, until the vegetables become slightly
brown, then take them out of the pan. Put new olive oil in
the pan, add the pheasant meat, and lightly brown. Add the
spices and sweat for another 5 minutes (the flavors of the
spices will come out much better this way). Add the wine and
cook until the alcohol smell is gone. Then add the tomato,
boil for about a minute, then turn down the heat and let simmer
for about 1 1⁄2 hours. Salt and pepper to taste.
(You
can make this stew up to 4 days ahead of time, the flavors
will actually get better and more integrated with each other.)...CONTINUE....
INTRO
| CONFIT
OF PHEASANT | PHEASANT STEW
| PHEASANT FILET
|
