Poached Breast of Pheasant
|Thyme||1 Bunch (100 gm)|
|Granulated sugar||2 Tablespoon|
|Kosher salt||To Taste, divided use 1/2 lb. and to taste|
|Pheasant breasts||4 (airline cut wing tip removed and bone frenched)|
|Pheasant||2 Quart (chicken stock)|
|Red pepper flakes||1⁄2 Teaspoon|
|Whole black peppercorns||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Cracked black pepper||To Taste (divided use to taste)|
|Olive oil||2 Ounce|
|Dry white wine||1 Cup (16 tbs)|
|Kalamata or black olives||4 Ounce, pitted|
|Low sugar fruit pur e||2 Tablespoon (such as white peach or mango to garnish)|
|Thyme||1 Tablespoon (lavender flowers)|
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.
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.