Ingredients
Marinade:
- 4 pheasant breast
- 1 1/2 cups red wine
- 3 garlic cloves
- 1 thyme sprig
- 1 rosemary sprig
- Cracked black pepper
Directions
Preheat oven to 350 degrees F. Bone pheasants and place in non-metal bowl. In a pot, place remaining ingredients and bring to a boil. Let cool for 10 minutes and pour into bowl over the pheasants. Let sit in marinade overnight, refrigerated. Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven.
Sauce:
- 1 shallot
- 2 cups port
- 1 1/2 cups veal demi-glace
- Salt and pepper, to taste
- Butter
Slice the shallot and place in sauce pot, add the port. Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes. Strain, add salt and pepper and a knob of butter.
Cranberry-Chestnut Yam Cakes:
- 1 grated yam
- 1 grated potato
- 1/2 cup mashed chestnut
- 2 tablespoons sun-dried cranberries
- Salt and pepper, to taste
Mix yam, potato, chestnut, cranberries, salt and pepper. Form in a cooking ring. Fry in a pan until golden brown. Keep warm. Place potato cake in center of plate. Place sliced pheasant pieces on top of potato cake. Pour port jus around plate.
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By galaxycoff_12600219
Central, 80
on January 27, 2010
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I brought home a pheasant Sat, so I tried to scale this recipe down for one breast. I made the same amount of marinade, but it turned the meat purple. Then, I cooked the full time, and it overcooked a little, especially because I left it in the pan after pulling it out of the oven. I may have simmered the port too long, and I only used 3/8c of veal demi-glace. Is the "jus" supposed to be thin? My sauce was very thick. Finally, the I mixed the potato cakes as prescribed, but they did not hold together when I tried to flip them. The taste still came out good, all things considered.
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