- 6 Boletus mushrooms, fresh or dehydrated
- 1 teaspoon [5 g] butter
- 4 pheasant breasts
- Salt and pepper
- 1 3/4 ounces [52.5 mL] Port wine
- 5 1/4 onces [150 mL] veal stock
- 1 sprig fresh thyme
- 2 shallots, minced
- Butter
Stuffing
- Scraped meat from reserved pheasant breast halves
- Scraped meat from wings
- 1 egg
- 1 3/4 ounces [52.5 mL] heavy cream [35%]
- Salt and pepper
- 2 2/3 ounces [75 g] lightly browned mushrooms [Boletus or Chanterelle mushrooms]
- 1/2 shallot
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- Just saute mushrooms into butter.
- Cut pheasant breasts away from pheasants, with skin, bone and first part of wings.
- Remove and reserve all meat from remaining parts of wings, scraping bones, for stuffing.
- Bone pheasant breasts, reserving 4 pheasant breast halves for stuffing; butterfly boned breast halves.
- Salt and pepper.
- Insert thin slices sauteed mushrooms between the skin and the meat of butterflied breast halves; reserve remaining whole mushrooms.
- Prepare stuffing; stuff pheasant breast halves and secure using a string or toothpicks.
- Brown into an oven-safe casserole, skin side down; then fry for 3 minutes on each side.
- Remove meat from casserole; discard fat.
- Pour Port wine into casserole, scraping sides and bottom; reduce by half.
- Pour in veal stock; add thyme sprig, minced shallots and reserved remaining mushrooms.
- Bring to a boil.
- Away from heat, add stuffed pheasant breasts.
- Roast into a preheated 350°F [180°C] oven for approximately 8 to 10 minutes, until done.
- Remove stuffed breasts from casserole; leave to rest for a few minutes.
- Meanwhile, transfer casserole over high heat.
- Reduce and then strain sauce through a fine sieve; reserve.
- Slice each stuffed breast diagonally; reshape each breast into its original shape.
- Serve, coated with sauce.
Stuffing
- Into a food processor, puree together reserved boned pheasant breast halves, egg and cream.
- Season to taste with salt and pepper; reserve.
- Mix in lightly browned mushrooms and shallot pieces.
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