Braised Pheasant In Wine Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Plump pheasant - 1 | ||
| Butter | 3 Ounce | |
| Onions | 2 Medium | |
| Carrots | 2 | |
| White wine | ||
| Bouquet garni | 1 | |
| Stock - to cook | ||
| Flour | 1 Ounce | |
| Salt | 1 To taste | |
| Pepper | 1 To taste, milled | |
| Button mushrooms | 1/4 Pound | |
| Parsley | 1 Tablespoon, chopped | |
Directions
GETTING READY
1. Pat the pheasant dry with a kitchen towel.
2. Dress and truss the bird using kitchen string. Using a blunt end of a heavy knife, breaK the legs at the joint to fit the bird into a casserole.
3. Peel and slice the onions and carrots.
4. Heat the oven to 375°F (190°C or Gas No. 5)
MAKING
5. In a large cooking casserole, melt 1/3 butter.
6. When the butter begins to froth, sear the bird well on all sides.
7. Remove the pheasant to a platter.
8. Add onions and carrots to fat in the pan and sauté until soft and golden.
9. Return the pheasant to the casserole, pouring white wine over it and adding the bouquet garni.
10. Cover tightly with a lid or with foil.
11. Transfer the casserole to the middle level of the hot oven and braise for 1 hour.
12. When tender, remove the pheasant to a serving platter.
13. Cool slightly before carving into serving portions.
14. Strain the cooking liquid, discarding the vegetables.
15. Add hot stock to the cooking liquid to equal about 3/4 pint (4 1/2 dl).
FINALIZING
16. In the casserole, blend the liquid with a paste of butter and flour (beurre manie)
17. Cook, stirring until it reaches a boil and thickens to a smooth sauce.
18. Season gravy to taste.
19. Return the pheasant pieces to the gravy and let heat through.
20. In the meantime, in a small pan, sauté mushrooms, in remaining butter until tender.
21. Add to the casserole and heat through.
SERVING
22. Dish out into a serving casserole or on a platter and garnish with parsley before serving.
1. Pat the pheasant dry with a kitchen towel.
2. Dress and truss the bird using kitchen string. Using a blunt end of a heavy knife, breaK the legs at the joint to fit the bird into a casserole.
3. Peel and slice the onions and carrots.
4. Heat the oven to 375°F (190°C or Gas No. 5)
MAKING
5. In a large cooking casserole, melt 1/3 butter.
6. When the butter begins to froth, sear the bird well on all sides.
7. Remove the pheasant to a platter.
8. Add onions and carrots to fat in the pan and sauté until soft and golden.
9. Return the pheasant to the casserole, pouring white wine over it and adding the bouquet garni.
10. Cover tightly with a lid or with foil.
11. Transfer the casserole to the middle level of the hot oven and braise for 1 hour.
12. When tender, remove the pheasant to a serving platter.
13. Cool slightly before carving into serving portions.
14. Strain the cooking liquid, discarding the vegetables.
15. Add hot stock to the cooking liquid to equal about 3/4 pint (4 1/2 dl).
FINALIZING
16. In the casserole, blend the liquid with a paste of butter and flour (beurre manie)
17. Cook, stirring until it reaches a boil and thickens to a smooth sauce.
18. Season gravy to taste.
19. Return the pheasant pieces to the gravy and let heat through.
20. In the meantime, in a small pan, sauté mushrooms, in remaining butter until tender.
21. Add to the casserole and heat through.
SERVING
22. Dish out into a serving casserole or on a platter and garnish with parsley before serving.
Chef
