Pan Roasted Pheasant Breast with Oven Braised Leg Ragout
|Pheasant||6 Pound (2, 3 Pound Each)|
|Chanterelle mushrooms||4 Ounce|
|Pheasant stock||1 Pint|
|Veal stock||1 Pint|
|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|
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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