I am not a pheasant plucker I am a pheasant pluckers son !!!

I had forgotten how delicious pheasant can be

In the days of La Cuisine I often ate it, as I did many other things I don’t do so quickly now as I am alone

However now and again I have the pleasure of cooking for friends, my bridge friends and visitors from abroad then I try to do my best in my small galley kitchen or my camper van. As you know it is my passion.

 

This recipe I made Friday for our Bridge pro Patrick van Zinnicq Bergmann and our lesson quartet .

 

Casserole of pheasant and wild mushrooms

Ingredients:

 

2 pheasants

2 tbsp oil

2 tbsp  dl balsamic vinigar

2 tbsp  honey

1 tsp herbs mixed (thyme , oregano etc)

2bsp oil and 50 g butter

100 g pancetta (optional)

1 small glass of grappa

2 glasses red itaian wine

3 bayleaf

2 pieces of ginger cut finely

4 onions cut in rings

50 g dried mushrooms (porcini, pied de mouton, chantarelles, trompet de mort)

soak in warm water

1 litre chicken stock ( the real thing )

Garnering : chopped parsley

 

Method :

Rub the oil, balsamico, honey and herbs onto the breast of the pheasants.Leave to stand for a time

Heat the oil in a thick casserole add the butter and when foaming brown the breast of the pheasant, (I used my Creuset pan , which is ideal for this). Remove the pheasant from the pan and add the onions and ginger, be careful not to burn them as the honey from the pheasant could catch on the bottom of the pan.

Return the pheasant to the pan , pour on the grappa and flame if desired(be careful)

Add the red wine and simmer for a few minutes, add the sieved water from the mushrooms and the mushrooms , rinsing them of to remove any sand.

Then add the bayleaves and the stock, bring slowly to the boil and simmer over a gentle heat or allow to cook slowly in a pre heated oven 180°-190°C for 1 hour, or until the meat falls from the bone.

Allow to cool in the liquid.

I then plucked of the meat and kept covered , in a cool place, reduced the cooking liquid slightly after removing any excess fat with kitchen paper, and seasoned to taste.

at the last minute I reheated the casserole, then slid the pheasant in to reheat

WARM WHITE BEAN PURÉE

300 gr dried white beans – cannellini beans  -soaked overnight in cold water

1 onion, peeled

1 bay leaf

2 cloves of garlic, crushed

olive oil

salt and pepper

tomatoes

Drain the soaked beans and put into a saucepan with fresh cold water to cover. Bring to the boil and ladle off the scum. Add the onion and bay leaf and reduce the heat to a simmer. DO NOT ADD SALT AT THIS STAGE!

Cook gently for about an hour. When the beans are soft remove from the heat and discard the onion and bay leaf. Drain the beans but keep back about a cupful of the cooking water. Purée the beans in the kitchen machine or through a mouli – add the garlic and season to taste. Add olive oil and some of the cooking water to obtain a smooth thick cream. Keep warm.

I REHEATEDTHE BEANS IN A BOWL COVERED WITH FOIL, OVER A PAN OF BOILING WATER , STIRRING NOW AND AGAIN

this way is does not catch on the bottom of a pan

Buy the very best tomatoes  you can find and slice thinly. Make a circle on each plate with the tomatoes and drizzle with a little olive oil and sprinkle with some sea salt. Spoon a good dollop of the hot bean mixture in the middle and serve with the pheasant. This may also be served with some slices of crusty bread or focaccia.

 

It was delicious but I forgot to make a finish photo

I served it with a Burgundy wine .

and another idea !

Pot roasted pheasant with sausage  quince sauce  Savoy cabbage and grilled sweet potatoes

 

Ingredient:                   (6 person)

 

100g sausage Italian Luganega or chorizo

1 bay leaf

1 sprig of rosemary

5 fresh sage leaves

4 cloves of garlic

20 black peppercorns

salt

2 pheasants

2 tbsp olive oil or duck fat

5 dl stock

 

 

Method :

 

  1. Cut the sausage into pieces
  2. Heat the olive oil or duck fat in a heavy casserole with the garlic, sage and rosemary for a few minutes. Remove the herbs and set aside.
  3. Fry the pheasant on all sides to a golden color and set aside
  4. Add the pieces of sausage to the pan and fry until golden brown, add the onions and continue to cook until soft and translucent
  5. Add the herbs to the pan with the peppercorns, pour in the stock and bring to the boil
  6. Place the pheasants on top, cover with a lid and bake for 20 to 25 minutes in the oven at 190°C
  7. Remove the pheasant from the pan cut off the legs and return them to the pan
  8. Return the pan to the oven with the lid off for 20 minutes
  9. Meanwhile remove the breasts from the carcass and keep warm
  10. Cut the pheasant breast into pieces and add to the casserole just before serving

Savoy cabbage

Heat a little duck fat in a thick casserole. Cut the Savoy cabbage in a thin chiffonade.

Add to the pan and fry over a moderate heat stirring continuously. At the last moment add a little cumin if desired salt and fresh ground black pepper.

 

Grilled sweet potatoes

 

Cut the potatoes into thick slices , brush with olive oil and sprinkle with ground sea salt, lay on a piece of foil on a baking sheet and place under the grill, when beginning to brown turn over and brown the other side.

and another

Roasted pheasant with Vin Santo and pumpkin gnocchi

instead of pumpkin Gnocchi you could serve Pumpkin chips much easier

Vin Santo is a holy wine made from grapes. This wine has been in barrels for at least 3 years and resembles sherry and Madeira.

 

Ingredients:

2 pheasants

Some herbs, for instance thyme, sage, chilli

Celery stalks

4 tbsp olive oil

1 glass of liquor e.g. grappa

2 glasses of Vin Santo

Salt and pepper

25g soaked mushrooms

1-2 dl cream

 

Method:

Place the celery and herbs in the cavity of the pheasant breast.

Rub the breast with salt and thyme and lay a thin slice of fat over the breast. Heat the oil in the pan wit a few cloves of garlic.

Roast the pheasants until golden brown, turning and basting the meat the whole time.

Pour off the extra fat and deglaze the pan with an eau de vie such as grappa and flambé (be careful)!

Pour the warm Vin Santo over the pheasant, grind over a little black pepper and place the lid on the pan.

Place on a low heat or in a moderately heated oven and turn the heat down after 7 minutes. Turn the pheasant every 15 minutes and baste with the cooking juices. The pheasant should be ready in ¾ hour to 1 hour – quicker if roasted in the oven. Remove the pheasant from the pan and keep warm.

Pour a little water / stock in the pan and scrape any cooking rests from the bottom. Bring to the boil, add the cream and the mushrooms, simmer for a few minutes and season to taste.

Cut the pheasant in four pieces, serve on plates or in a deep serving dish and pour over the sauce.

 

Ingredients gnocchi:

1kg Bildstar potatoes and 450g pumpkin

1½tsp salt

1-2eggs (optional)

200-250g flour (type 00)

60 g unsalted butter

Sage, finely chopped

50g parmesan cheese (optional)

Freshly ground black pepper

 

 

 

 

 

 

Method:

Cook the potatoes in the skin, pour off the water and allow to dry in the pan for a few minutes and then remove the skin. Cook the pumpkin in boiling water or stock and drain well in a colander.

Puree the potatoes and pass the pumpkins through a moule de legume.

Place the purees on a piece of marble or smooth working surface thinly dusted with flour, leave to cool slightly.

Add salt and flour (and eggs if desired) and knead to a smooth dough.

Roll out with by hand into sausage shape, cut into pieces of about 3cm long.

Dust a fork and your hand with flour and press the fork against the gnocchi to obtain a ribbled effect (this can also be done by pressing the dough against a cheese grater)

Bring a large pan of water with salt to the boil and slide a few gnocchi at a time in to the water. Once they rise to the surface, count out ten seconds and then scoop them out of the water, leaving them to drain on a moist tea towel. Repeat with all the gnocchi.

Heat the butter, add the sage and toss the gnocchi in the pan. Sprinkle with the cheese if desired, grind over a little black pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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