Pheasant Colette En Croute Food

PHEASANT COLETTE EN CROUTE

Steps:

• Heat the canola oil over medium heat in a large saute pan. Season the pheasant with salt and pepper and coat with the softened butter. Brown all sides of the pheasant until golden brown and remove to a utility platter. To the same pan, add the onion and garlic and saute until the onion becomes translucent. Deglaze the pan with the Marsala wine and add bay leaves and parsley. Lower the heat and return the pheasant to the pan. (Wash and dry the utility platter and keep handy for the cooked pheasant.) Cover and simmer until the pheasant is tender and juices in the thigh run clear when pierced, about 35 minutes. Remove the pheasant to the utility platter and allow to rest until cool enough to handle.Â
• Strain the braising juices into another pot and skin off any excess fat. Add balsamic vinegar and brown sauce and cook over medium heat until thickened.Â
• Pull pheasant meat from the bones and cut into 1-inch pieces, discarding bones. Remove sauce from heat. In a bowl fold pheasant meat with enough sauce to coat. Do not feel obligated to use all of the sauce. The mixture should not be soupy.Â
• Preheat oven to 400 degrees F.Â
• Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 4 rounds 8-inches in diameter.Â
• Spoon the pheasant mixture evenly into 4 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake until golden, about 12 to 15 minutes.

PHEASANT WITH CRANBERRY HONEY

Steps:

• Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream.
• Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.

CHOUCROUTE GARNIE WITH PHEASANT

Steps:

• Drain sauerkraut, rinse thoroughly; soak in cold water to cover for 20 minutes. Rinse again until all brine has been removed. Squeeze out as much water as possible; fluff strands of sauerkraut with fork.
• Preheat oven to 325 degrees.
• Melt fat in heavy casserole big enough to hold pheasants and sauerkraut. Saute onion and garlic until onions are soft. Add apple and sauerkraut and mix thoroughly. Stir in the bouquet garni and wine. Add just enough stock to cover sauerkraut. Cover casserole, bring to boil on top of stove, place it in oven and simmer gently for about 45 minutes. Season to taste with salt and pepper. The liquid should have almost evaporated. If not, uncover the casserole, place on top of stove and cook over high heat.
• While the sauerkraut is cooking heat the vegetable oil in a frying pan and brown the pheasants all over.
• Bury pheasants in sauerkraut in casserole and bake for one to one and a half hours, or until the pheasants are tender but not overcooked.
• Prick sausages all over with fork. Add them with the ham to sauerkraut after 30 minutes of baking time.
• Carve the pheasants. Place the sauerkraut on a large platter and arrange slices of pheasant over the top with sausages and ham.

FILET DE BOEUF EN CROUTE

Steps:

• Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
• In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
• Place in fridge til cold.
• Roll out puff pastry a little and cut in half.
• Spread steaks with garlic, top with cheese.
• Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
• Place seam-side down onto baking sheet lined with parchment paper.
• Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
• Beat egg with oil, and brush pastry with it.
• Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
• Serve with horseradish sauce if desired.
• Serves 2.

STUFFED BREAST OF PHEASANT EN CROUTE

Steps:

• Season breast with salt and pepper.
• Sear well in a pan with butter and let cool.
• Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
• Season to taste.
• Stuff ¼ of cheese mixture under the skin of each cooled breast.
• Wrap each with a slice of bacon.
• Wrap with puff pastry.
• Brush top with beaten egg.
• Bake at 425 degrees for 12-15 minutes.