Ingredients Jump to Instructions ↓

  1. 4 pheasant breast

  2. 1 1/2 cups red wine

  3. 3 garlic cloves

  4. 1 thyme sprig

  5. 1 rosemary sprig Cracked black pepper

  6. 1 shallot

  7. 2 cups port

  8. 1 1/2 cups veal demi-glace Salt and pepper, to taste Butter

  9. 1 grated yam

  10. 1 grated potato

  11. 1/2 cup mashed chestnut

  12. 2 tablespoons sun-dried cranberries Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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. 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. 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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