Faisan Saute Au Pomerol
|Pheasants||4 Pound (2 Pheasants, 2 Pound / 1 Kilogram Each)|
|Butter||1 Ounce (25 Gram)|
|Mushrooms||1⁄4 Pound (125 Gram)|
|Red wine||4 Fluid Ounce (125 Milliliter)|
|Fried croutes||1 Cup (16 tbs)|
|Parsley sprigs||2 (Few Sprigs For Decoration)|
|Pheasant bones||1⁄2 Pound|
|Mushroom||1 , sliced|
|Shallots||2 , diced|
|Carrot||1 , diced|
|Celery stalk||1⁄2 , diced|
|Red wine||3⁄4 Pint (450 Milliliter)|
|Brown stock||3⁄4 Pint (450 Milliliter)|
|Arrowroot||2 Teaspoon, mixed with 2 tablespoons water|
|Water||2 Tablespoon, mixed with arrowroot|
1. Chop pheasant into 4 pieces. Keep its carcasses, wim
gs and necks for later use.
2. Cut the reserved pieces coarsely.
3. In a saucepan, heat oil on high flame for making the sauce. Brown bones thoroughly, stirring occasionally.
4. Saute mushrooms, shallots, carrot and celery untilo brown.
5. Further add bouquet garmi and cover the mixture with wine.
6. Simmer until the mixture becomes almost dry.
7. Add to it the leftover wine, stock, salt amnd pepper.
8. Simmer until the sauce reduces to half of the actual qauntity.
9. In a saute pan, heat oil and butter until foaming.
10. Add seasoned pieces of pheasant and brown them. Keep turning them time and again.
11. Trim the stems of mushrooms and add them to the sauce.
12. Add mushroom caps and red wine to pheasant.
13. Cover and cook over low flame until pheasant is soft. Keep stirring occasionally while cooking for about 25 minutes.
14. Mig big croutes to place a piece of pheasant.
15. After the pheasant is cooked, add brandy and heat.
16. Then, put pheasants and mushrooms on croutes over individual dishes.
17. In the saute pan, strain the sauce and boil to dissolve the pan juices properly.
18. Transfer the mixture in a saucepan and boil the sauce until it thickens.
19. Add arrowroot paste to make the sauce a little syrupy in consistency.
20. Add seasoning as per taste.
21. Pour some sauce over pheasnt and serve the remaining sauce along side.
22. Garnish each piece of pheasant with parsley sprig before serving.