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Categories:
pheasant breast red wine garlic thyme rosemary pepper shallot port veal demi salt butter potato mashed chestnut cranberries salt
Viewed: 67 - Published at: 2 years agoIngredients
- 4 pheasant breast
- 1 1/2 cups red wine
- 3 garlic cloves
- 1 thyme sprig
- 1 rosemary sprig
- Cracked black pepper
- 1 shallot
- 2 cups port
- 1 1/2 cups veal demi-glace
- Salt and pepper, to taste
- Butter
- 1 grated yam
- 1 grated potato
- 1/2 cup mashed chestnut
- 2 tablespoons sun-dried cranberries
- Salt and pepper, to taste
Method
- Preheat oven to 350 degrees F. Bone pheasants and place in non-metal bowl.
- In a pot, place remaining ingredients and bring to a boil.
- Let cool for 10 minutes and pour into bowl over the pheasants.
- Let sit in marinade overnight, refrigerated.
- Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven.
- Slice the shallot and place in sauce pot, add the port.
- Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes.
- Strain, add salt and pepper and a knob of butter.
- Mix yam, potato, chestnut, cranberries, salt and pepper.
- Form in a cooking ring.
- Fry in a pan until golden brown.
- Keep warm.
- Place potato cake in center of plate.
- Place sliced pheasant pieces on top of potato cake.
- Pour port jus around plate.
