Pheasant with Champagne Cabbage Recipe
Ingredients
| 2 pheasants (about 2 1/2 pounds each) | ||
| Pheasant Stock | ||
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 , sliced | |
| 1 carrot, peeled, trimmed and sliced | ||
| 1 celery stalk, trimmed and sliced | ||
| Shallots | 3 Large, sliced | |
| 2 ripe tomatoes, coarsely chopped | ||
| Bay leaves | 4 | |
| Juniper berries | 4 , crushed | |
| Peppercorns | 20 To taste | |
| Dry red wine | 2 1/2 Cup (16 tbs) | |
| 1 cup water, plus more as needed | ||
| Mousseline Stuffing | ||
| 1/2 chicken breast (about 5 ounces), boned, skinned and cut into 1 -inch pieces | ||
| Egg white | 1 | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Port | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Freshly ground white pepper | ||
| Carrot | 2 Tablespoon, cut into cubes | |
| White of leek | 2 Tablespoon, diced | |
| Turnips | 2 Tablespoon, finley diced | |
| Celery root | 1 1/2 Tablespoon, diced | |
| Mushrooms | 2 Medium, diced | |
| 2 to 3 fresh sage leaves, chopped, or pinch dried | ||
| Champagne Cabbage | ||
| Unsalted butter | 3 Tablespoon | |
| Onion | 1 Medium, sliced | |
| Sugar | 1 Tablespoon | |
| 1/2 head white cabbage, cored, outer leaves removed, shredded (about 4 cups) | ||
| 1 apple, Macintosh or Granny | ||
| Smith, peeled, cored and cut into thin julienne | ||
| 1 cup Champagne or dry white wine | ||
| Whipping cream | 1 Cup (16 tbs) | |
| White wine vinegar | 1 Tablespoon | |
| Caraway seed | 1 Teaspoon | |
| black pepper | 1 | |
| Clarified butter | 6 Tablespoon | |
| Sugar | 1 Tablespoon (Sauce) | |
| Gin | 3 Tablespoon (Sauce) | |
| 1 1/2 cups pheasant stock | ||
| Dry red wine | 3 Tablespoon (Sauce) | |
| Unsalted butter | 1/4 Cup (16 tbs), cut into pieces (Sauce) | |
| Ground black pepper | 1 To taste (Sauce) | |
| Salt | To Taste | |
Directions
GETTING READY
1.Take a sharp and pointed knife for removing the bone and tpull the breast halves apart and keep them aside.
2.Separate the legs and thighs by making use of a sharp pairing knife.
3.Make a cut in leg and thigh and take the thigh meat out.
4.With a cleaver, cut the last leg joint and extract the flesh.
5.Keep the meat in a bowl and refrigerate.
6.Put aside the bones and corpse.
7.Preheat the oven to 450 degrees.
MAKING
8.Take a roasting pan and heat vegetable soil in it.
9.Put the bones and corpse and brown them by stirring in between for 30 minutes.
10.Put onion, carrot, celery, shallots, tomatoes, bay leaf, juniper, peppercorns and water and cokk for 10 more minutes.
11.Take a stock pot and pour the bone mixture in it.
12.In the roasting pan, put wine and take the stuck materials out by scraping.
13.Pour 1/2 cup water and let the liquid evaporate.
`14.Pour the wine content in the stock pot and add cold water to it and cook after covering.
15.Once boiled, lower the flame and cook for 4 hours without covering.
16.Keep pressing the solids so that the juices are well extracted.
17.Once done, remove the solids and discard.
18.Allow the liquid to come on room temperature and then refrigerate.
19.Once ready for serving, skim the fat deposits formed on the top.
20.Blend the chicken pieces well in the mixer.
21.Put egg whites and blend until smooth.
22.Put cream gradually while blending.
23.Put port, salt and pepper.
24.Once done, move the contents to a bowl.
25.Fold in carrot, leek, turnips, celery root, mushrooms and ginger and add salt and pepper.
26.Cover and refrigerate.
For assembling
27In between the two sheets of plastic wraps,put the leg thigh portion with skin facing down and longer side at the other end.
28.Pound the meat and make it flat.
29.With the help of spoon , top each portion with stuffing and put the meat on it in such a way that a 1/2 inch border is made from it on both long sides.
30.Roll the portions starting from the shorter side.
with a kitchen twine, secure the rolls by tying crisscross.
31.Once done, refrigerate the rolls after covering for 30 minutes.
For champagne cabbage
32.In a skillet, heat butter on medium high heat and saute onion and sugar in it.
33.Stir continuously till golden.
34.Put cabbage in the skillet, cook for 3 minutes by mixing well.
35.Put apple, macintosh or granny, smith, dry white wine, cream, vinegar, carawy seed, salt, and pepper in the skillet.
36.Cook for 20-25 more minutes, till the cabbage is soft.
37.Put the seasoning suiting to taste.
38.Put it aside and keep it warm.
39.In an over proof skillet, heat butter and stir in seasoned stuffed leg packages.
40.Toss the pieces and brown them from all sides.
41.Roast the pieces by putting the oven proof skillet in the oven and bake for 4 minutes.
42.Once done, put the skillet back on stove and put the breast halves in it with skin facing up.
43.Adds salt and pepper and cook for 2 more minutes.
44.Turn the heat off once the chicken is soft.
For the sauce
45.In a heavy sauce pan, cook sugar for 4 minutes,till it gets caramalized.
46.Put gin and stock in the pan and let the ingredients boil till the liquid diminishes to half.
47.Put wine in the mixture and let it boil.
48.Add 1/4 cup butter gradually in the pan.
49.Put salt and pepper as per the taste.
FINALIZING
50.Place the meat on the surface and chop the leg thigh piece into thick slices of 1/2 inch.
51.Cut the breast pieces diagonally lengthwise.
SERVING
52.In warm serving plates, heap cabbage and arrange leg thigh portion coinciding each other.
53.Arrange the breast pieces in fan shape.
54.Pourthe sauce around meat and cabbage.
55.Serve with remaining sauce.
1.Take a sharp and pointed knife for removing the bone and tpull the breast halves apart and keep them aside.
2.Separate the legs and thighs by making use of a sharp pairing knife.
3.Make a cut in leg and thigh and take the thigh meat out.
4.With a cleaver, cut the last leg joint and extract the flesh.
5.Keep the meat in a bowl and refrigerate.
6.Put aside the bones and corpse.
7.Preheat the oven to 450 degrees.
MAKING
8.Take a roasting pan and heat vegetable soil in it.
9.Put the bones and corpse and brown them by stirring in between for 30 minutes.
10.Put onion, carrot, celery, shallots, tomatoes, bay leaf, juniper, peppercorns and water and cokk for 10 more minutes.
11.Take a stock pot and pour the bone mixture in it.
12.In the roasting pan, put wine and take the stuck materials out by scraping.
13.Pour 1/2 cup water and let the liquid evaporate.
`14.Pour the wine content in the stock pot and add cold water to it and cook after covering.
15.Once boiled, lower the flame and cook for 4 hours without covering.
16.Keep pressing the solids so that the juices are well extracted.
17.Once done, remove the solids and discard.
18.Allow the liquid to come on room temperature and then refrigerate.
19.Once ready for serving, skim the fat deposits formed on the top.
20.Blend the chicken pieces well in the mixer.
21.Put egg whites and blend until smooth.
22.Put cream gradually while blending.
23.Put port, salt and pepper.
24.Once done, move the contents to a bowl.
25.Fold in carrot, leek, turnips, celery root, mushrooms and ginger and add salt and pepper.
26.Cover and refrigerate.
For assembling
27In between the two sheets of plastic wraps,put the leg thigh portion with skin facing down and longer side at the other end.
28.Pound the meat and make it flat.
29.With the help of spoon , top each portion with stuffing and put the meat on it in such a way that a 1/2 inch border is made from it on both long sides.
30.Roll the portions starting from the shorter side.
with a kitchen twine, secure the rolls by tying crisscross.
31.Once done, refrigerate the rolls after covering for 30 minutes.
For champagne cabbage
32.In a skillet, heat butter on medium high heat and saute onion and sugar in it.
33.Stir continuously till golden.
34.Put cabbage in the skillet, cook for 3 minutes by mixing well.
35.Put apple, macintosh or granny, smith, dry white wine, cream, vinegar, carawy seed, salt, and pepper in the skillet.
36.Cook for 20-25 more minutes, till the cabbage is soft.
37.Put the seasoning suiting to taste.
38.Put it aside and keep it warm.
39.In an over proof skillet, heat butter and stir in seasoned stuffed leg packages.
40.Toss the pieces and brown them from all sides.
41.Roast the pieces by putting the oven proof skillet in the oven and bake for 4 minutes.
42.Once done, put the skillet back on stove and put the breast halves in it with skin facing up.
43.Adds salt and pepper and cook for 2 more minutes.
44.Turn the heat off once the chicken is soft.
For the sauce
45.In a heavy sauce pan, cook sugar for 4 minutes,till it gets caramalized.
46.Put gin and stock in the pan and let the ingredients boil till the liquid diminishes to half.
47.Put wine in the mixture and let it boil.
48.Add 1/4 cup butter gradually in the pan.
49.Put salt and pepper as per the taste.
FINALIZING
50.Place the meat on the surface and chop the leg thigh piece into thick slices of 1/2 inch.
51.Cut the breast pieces diagonally lengthwise.
SERVING
52.In warm serving plates, heap cabbage and arrange leg thigh portion coinciding each other.
53.Arrange the breast pieces in fan shape.
54.Pourthe sauce around meat and cabbage.
55.Serve with remaining sauce.
Chef
