Pheasant With Braised Potato And Fennel Food

BRAISED FENNEL AND POTATOES

Steps:

• Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
• Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
• Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
• Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

BRAISED PHEASANT

Steps:

• Rinse pheasant thoroughly.
• Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
• Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
• Baste frequently with sauce in pan.

PHEASANT BRAISED IN GIN AND JUNIPER

Steps:

• Season the pheasant with salt and pepper and truss to help maintain its shape.
• Completely wrap the bird with the pork fat, tying with twine if necessary.
• In a heavy bottomed casserole, sear the bird until golden brown on all sides.
• Remove the pheasant and pour off the fat.
• Add the oil and shallots and saute until just beginning to color.
• Add the juniper, bay leaves, liquids and pheasant, cover the casserole and simmer for 35 to 45 minutes or until bird is tender (check at leg joint).
• Remove the pheasant to a serving platter, discard fat wrap and keep warm.
• Strain braising liquid, discarding solids and skim off fat.
• Reduce mixture quickly over high heat to a light sauce consistency.
• Off heat, whisk in the parsley and butter and season with salt and pepper.
• Carve pheasant into serving pieces, and ladle with sauce and serve immediately.

BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY

Steps:

• Dredge pheasant pieces in seasoned flour.
• Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
• Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
• Add onions to mushrooms, cooking for three or four minutes until tender.
• Add 2 tbsp of reserved seasoned flour. Stir well.
• Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
• Reduce heat to low; cover and simmer 1 hour.
• Serve with mashed potatoes or egg noodles.

CRISPY CREAM-BRAISED POTATOES AND FENNEL

Steps:

• cut fennel lengthwise into wedges about 1.5" wide (leaving core intact).
• In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
• While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
• Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
• Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above -- just leave them under the broiler until they've reached your desired crispness!).

BRAISED FENNEL AND POTATOES

Steps:

• Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds. In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes. Add potatoes and cook until golden, about 3 minutes. Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes. Sprinkle with fennel fronds and serve with lemon wedges.

BRAISED FENNEL WITH CARROTS AND POTATOES

Steps:

• Cut the top off the fennel, reserving feathery leaves.
• Chop feathery leaves finely and reserve.
• Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
• Melt butter in a large saucepan or dutch oven.
• Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
• Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
• Add chicken stock, wine and fennel leaves and heat until simmering.
• Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
• Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
• Taste and add extra seasoning if required.