The
Pleasance of Pheasant
by
Pierre-Luc Moeys
Pheasant
Filet
4 pheasant filets (breasts)
Salt & Pepper
1 cup of white wine
1 tablespoon of butter
Salt the pheasant filets and
preheat a sauté pan ( preferably big enough for four
breasts, or use 2 smaller sauté pans…on most
home stoves you will have a nicer result with the smaller
pans). Sauté the filets in a little olive oil until
golden brown, then put them in the oven at 270 F for another
15 minutes. Take the filets out, let them rest (about 5 minutes),
then carve them into 5 tranches (diagonal slices). Put the
sauté pan back on the stove and add the white wine.
Reduce until 1⁄2 cup is left, then add butter. When
everything is emulsified, pour it over the carved breast on
the plate
For
the full effect (see picture): Put the pheasant stew ramekin
in a corner of the plate, the leg (from the confit) leaning
against it. Then spread out the carved breast in front, and
pour the wine sauce over it. Serve with some braised greens
and apricot compote, (or anything else you like).
WHAT
IS “CONFIT”?
The definitions are thus: 1) Meat, such as duck, that has
been salted and then cooked and preserved in its own fat.;
and 2) A condiment made by cooking seasoned fruit or vegetables,
usually to a jam like consistency. For our purposes here,
we’re going with definition (1).
CONTINUE...
INTRO
| CONFIT
OF PHEASANT | PHEASANT
STEW | PHEASANT FILET
|
