Poached Breast of Pheasant Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelBit Difficult
Health IndexHealthy++Servings1
Main IngredientPoultry
Ingredients
Yield: 4 servings
Water 2 quarts
Juniper berries 4
Bay leaf 1
Fresh thyme 1 bunch
Allspice berries 4
Whole cloves 2
Garlic 1 head
Granulated sugar 2 tablespoons
Kosher salt, divided use 1/2 lb. and to taste
Pheasant breasts, airline cut (wing tip removed and bone frenched) 4
Pheasant or chicken stock 2 quarts
Red pepper flakes 1/2 teaspoon
Whole black peppercorns 1/2 teaspoon
Fennel seeds 1/2 teaspoon
Cracked black pepper, divided use to taste
Olive oil 2 ounces
Dry white wine 1 cup
Black olives, pitted (Nicoise, kalamata or Alfonso) 4 ounces
Low-sugar fruit purée such as white peach or mango to garnish
Thyme or lavender flowers to garnish
Directions
To make brine, place water in pot large enough to easily hold liquid and meat. Create sachet of juniper berries, bay leaf, thyme, allspice, cloves and garlic. Add sugar, sachet and 1/2 lb. salt to water; stirring to dissolve. Add pheasant to brine, weighting top to completely submerge. Refrigerate 4 to 6 hours.
To make poaching liquid, combine stock, pepper flakes, peppercorns and fennel seeds in large braising pan; sea-son with salt and pepper. Bring to boil and reduce heat to simmer; simmer at least 10 minutes to infuse flavors.
Remove pheasant from brine; rinse under cold water. Add to poaching liquid, covering completely (add additional stock if needed); place parchment paper over breasts to keep them submerged. Simmer gently until internal temperature reaches 125F, 8 to 12 minutes.
Remove pheasant from liquid and pat dry; reserve liquid. Heat olive oil in large sauté pan over medium-to-high heat. Add pheasant to pan, skin-side down. Cook until skin is crisp and nicely browned, basting
To prepare sauce, place wine and 3 cups braising liquid in medium saucepan over medium-high heat; bring to boil. Cook until volume reduces by 1/4. Remove from heat; add olives. Purée; strain through fine strainer.
To serve, spoon line of fruit purée down center of each plate; drizzle olive sauce around. Thinly slice pheasant breast; fan over sauce. Sprinkle with thyme or lavender flowers.
Note:
Poaching liquid and brine may be prepared several days in advance and kept refrigerated. The poached pheasant-and-olive sauce may also be prepared 1 to 2 days ahead and refrigerated. Remove poached pheasant from refrigerator and allow to warm slightly, 10 to 15 minutes, before finishing recipe.
To make poaching liquid, combine stock, pepper flakes, peppercorns and fennel seeds in large braising pan; sea-son with salt and pepper. Bring to boil and reduce heat to simmer; simmer at least 10 minutes to infuse flavors.
Remove pheasant from brine; rinse under cold water. Add to poaching liquid, covering completely (add additional stock if needed); place parchment paper over breasts to keep them submerged. Simmer gently until internal temperature reaches 125F, 8 to 12 minutes.
Remove pheasant from liquid and pat dry; reserve liquid. Heat olive oil in large sauté pan over medium-to-high heat. Add pheasant to pan, skin-side down. Cook until skin is crisp and nicely browned, basting
To prepare sauce, place wine and 3 cups braising liquid in medium saucepan over medium-high heat; bring to boil. Cook until volume reduces by 1/4. Remove from heat; add olives. Purée; strain through fine strainer.
To serve, spoon line of fruit purée down center of each plate; drizzle olive sauce around. Thinly slice pheasant breast; fan over sauce. Sprinkle with thyme or lavender flowers.
Note:
Poaching liquid and brine may be prepared several days in advance and kept refrigerated. The poached pheasant-and-olive sauce may also be prepared 1 to 2 days ahead and refrigerated. Remove poached pheasant from refrigerator and allow to warm slightly, 10 to 15 minutes, before finishing recipe.
