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Pan Roasted Pheasant Breast With Oven Braised Leg Ragout

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Chef Jonathan Cartwright, from the White Barn Inn, makes pan roasted breast of pheasant with a red wine braised leg ragout. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Costieres de Nimes wines from France.
Ingredients
  Pheasant 6 Pound (2, 3 Pound Each)
  Carrot 8
  Celery root 8
  Shallots 8 Small
  Chanterelle mushrooms 4 Ounce
  Pheasant stock 1 Pint
  Veal stock 1 Pint
  Rosemary sprig 1
  Creamy smooth whipped potato puree 1 Cup (16 tbs)
  Cote du rhone wine 1 Cup (16 tbs)
  10% blended oil 4 Tablespoon
  Unsalted butter 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Remove the legs from the Pheasant and any excess fat. Trim down the carcass to leave the crown of the breasts on the bone. Cut the legs in half at the joint, season with salt & pepper & sear in a hot pan, using 2 tablespoons of the oil. Remove the legs from the pan & deglaze with 1 cup of the red wine.

Once the wine is reduced by half add the turned carrots, celery root, the shallots, & return the legs to the pan. Add the Pheasant & veal stock, boil, after it boils turn down the heat to a simmer, add the rosemary & cook for 1 hour. Keep an eye on the sauce that it doesn’t become over reduced. While the legs are cooking prepare the breasts to roast. Season with salt & pepper; heat a sear pan on the stove to seal the breasts in oil. About half way thru cooking the leg stew sear the breasts in the hot pan giving them a nice golden brown color. Once seared place them in a 350 Fahrenheit oven for 15 to 20 minutes. Remove from the oven & Rest for 10 minutes.

In each bowl make a ring of the whipped potatoes, Place a portion of the leg stew in the center of the potatoes, reduce the sauce & add the 2 teaspoons of butter to give the sauce a shine & consistency, check the seasoning & correct if necessary. Remove the breast from the bone & place on top of the leg stew, sauce over the breast & stew before serving.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Ingredient: 
Poultry
Servings: 
4
Join Chef Jonathan Cartwright as he makes pan roasted pheasant breast with a oven braised leg ragout and discuss great French wines. Watch this fantastic video that shares some wonderful cooking tips and great techniques. Try out this recipe for a perfect holiday fun. Check it out.....

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