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This recipe for PHEASANT IN ENDIVE CREAM, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 14, 2009


2 4-pound pheasants
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons peanut oil
Salt and freshly ground pepper
All purpose flour
5 shallots, chopped
2 celery stalks, chopped
I carrot, chopped
6 garlic cloves, chopped
6 Belgian endive heads (about 10 ounces), cut julienne
½ cup dry white wine
2 cups Game Stock*
2 cups crème fralche
Snipped fresh chives

Game Stock
Makes about 2 cups
3 to 4 pounds veal bones, cut into 2-inch pieces
Pheasant drumsticks and
carcasses (reserved from Pheasant in Endive Cream)
1/2 cup peanut oil
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
2 tablespoons tomato paste
2 cups water
8 ounces tomatoes, coarsely chopped
2 garlic cloves, chopped
4 fresh thyme sprigs
4 fresh parsley sprigs
½ teaspoon whole black
6 whole juniper berries
2 fresh sage leaves
I small bay leaf

Cut legs off pheasants. Separate drumsticks and thighs. Lift skin flap at top of breasts. Cut out wishbone. Remove breasts from pheasants; leave wings attached. Set pheasant drumsticks and carcasses aside for Game Stock.

Preheat oven to 450°F. Melt 3 tablespoons butter with oil in heavy large ovenproof skillet over medium-high heat. Pat pheasant thighs and breasts dry. Season with salt and pepper. Dredge in flour, shaking off excess. Add to skillet and brown well on both sides. Stir in shallots, celery, carrot and garlic. Transfer to oven and roast 8 minutes, turning pheasant once. Transfer breasts to platter; keep warm. Continue roasting thighs 3 minutes. Remove to platter; keep warm. Remove vegetables and discard; pour off fat from skillet. Melt remaining I tablespoon butter in skillet over medium-high heat. Add endive and cook until just wilted and slightly colored, stirring frequently, about 3 minutes. Stir in wine, scraping up browned bits. Stir in stock and boil until very thick. Add crème fraiche and boil until sauce is thick enough to coat back of spoon, stirring constantly. Season to taste.

If necessary, quickly reheat pheasant in very hot oven. Set thigh on plate. Slice breast thinly. Fan breast slices atop thigh with narrow point of fan touching plate. Spoon sauce ever. Sprinkle with chives and serve.

Game stock:
Preheat oven to 375°F. Arrange veal bones in roasting pan. Roast until bones are golden brown, stirring occasionally, about I hour. Meanwhile, break carcasses into at least 4 pieces. Heat oil in heavy large skillet over medium-high heat. Add pheasants; brown well on all sides. Transfer to stockpot. Add veal bones. Add carrots, celery and onion to roasting pan and roast until golden brown, stirring occasionally, about 30 minutes. Stir in tomato paste and roast 3 minutes. Transfer to stockpot. Pour off fat from pan. Set over high heat. Stir in 2 cups water, scraping up browned bits. Pour into stockpot. Add enough water to stockpot to cover ingredients completely. Bring to boil, skimming foam from surface. Add remaining ingredients. Reduce heat and simmer gently 6 to 8 hours, skimming surface occasionally. Strain stock through fine sieve into clean saucepan, pressing on solids. Boil until reduced to 2 cups. Cool quickly, then cover and refrigerate. (Stock can be prepared 3 days ahead arid refrigerated or 2 months ahead and frozen.)

Number Of Servings:
Number Of Servings:




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