Ingredients: |
Ingredients: 2 pheasants
2 T. butter
1/4 lb. mushrooms
1/2 c. red wine
Sauce:
1 T. olive oil
1 mushroom, sliced
2 shallots, diced
1 carrot, diced
1/2 stalk celery, diced
2 c. red wine (Bordeaux is best)
2 c. veal stock (any stock will do)
Salt and pepper to taste
Bouquet garni: 2 sprigs parsley, 1 sprig thyme, 1 bay leaf, 1 garlic clove
To finish:
2 tsp. arrowroot mixed with 2 T. water
1 T. brandy
Croutes of French bread, sliced on the diagonal and sauteed in butter until browned
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Directions: |
Directions:Cut each pheasant into 4 pieces, removing backbones and wing tips and reserving the carcasses, wings and necks. Coarsely chop the reserved pieces for the sauce. In a large saute pan, heat butter over medium heat until foaming. Add pheasant pieces to pan and brown, turning from time to time, about 10 minutes. Trim mushroom stems level with caps and reserve trimmings for sauce. Add mushroom caps to pheasant with red wine. Cover and cook over low heat, stirring occasionally, until pheasant is tender when pierced with a fork, 20-25 minutes. Meanwhile, make the sauce. Heat oil in a heavy saucepan, add reserved backbones and wing tips, and brown thoroughly over the high heat, stirring occasionally. Add mushroom trimmings, sliced mushroom, shallots, carrot and celery and continue to saute until vegetables begin to brown. Add bouquet garni and enough wine to cover. Simmer until mixture is almost dry. Add remaining wine, stock and a little salt and pepper. Simmer until sauce is reduced to half, 1/2 to 3/4 hour. When pheasant is done, remove lid, add brandy and flame. Place pheasant and mushrooms on croutes on individual plates and keep warm. Strain sauce into saute pan and bring to a boil, stirring to dissolve pan juice. Strain back into sauce pan. To thicken sauce, bring it back to a boil. Whish in arrowroot paste, adding just enough so sauce is syrupy in consistency. Spoon a little sauce over the pheasant and serve the rest separately. This is good with German knodel. |
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