Stuffed Pheasant Breasts With Wild Mushroom Sauce Food

STUFFED PHEASANT BREAST

Steps:

• Preheat oven to 375 degrees.
• Roast the pepper over a flame until it turns black. Remove skin, seeds and stem, and dice the pepper into 1/4-inch squares.
• Mix the goat cheese, pine nuts and herbs in a bowl.
• Cut off the breasts from the pheasant, carefully removing skin and fat. Discard carcass. Cut a small pocket into the side of the breast from end to end. Stuff the pocket of each breast with stuffing mixture. Pull some breast meat over the pocket. Wrap each breast with four slices of bacon.
• Place the pheasant breasts on a rack in a roasting tray, and roast in the oven for 20 to 25 minutes, turning them over once.
• Remove the breasts from the oven. Remove and discard the bacon and let the pheasant breasts stand for 5 minutes.
• Slice each breast into four medallions, using an angled cut. Place 4 medallions on each plate, and serve with a salad.

STUFFED PHEASANT BREASTS WITH WILD-MUSHROOM SAUCE

Steps:

• Separate legs and thighs from each bird. Remove and reserve skin, then cut meat away from the bones, being careful to remove small bones and gristle. Set aside.
• Skin, then bone the breasts. The procedure is exactly the same as for a chicken: With the bird lying on its back, use a sharp knife to make a deep incision just beside the breast bone. Then pull the meat - called the supreme - away from the carcass. Repeat the procedure for the other breast, and for remaining pheasant. On the inner side of each breast there will be a small fillet. Remove the stringy nerve from each of them. Using a broad knife blade, pound the small fillets slightly to flatten and set aside.
• Cut deep pockets into each of the supremes for stuffing, taking care not to pierce all the way through. Set aside.
• Use skin, carcass, heart, gizzard and wings to prepare a stock, as one would prepare chicken stock.
• Rinse caul fat under cold water for several minutes, then drain well.
• Prepare the stuffing. Put dark meat from legs and thighs through a meat grinder, or grind in a food processor. Add egg whites, season with salt, pepper and paprika, and pass through a fine mesh sieve, using a stiff plastic scraper, or, if available, use the fine mesh sieve attachment of an electric mixer. Combine meat and egg mixture with the creme fraiche in a mixing bowl and whip with an electric beater for several minutes, or until the mixture is very elastic.
• Saute pheasant livers in butter for about two minutes.
• Open each supreme, carefully add stuffing and in the center of each place half of a sauteed liver. Close supremes so that no stuffing seeps out, and cover the opening with the flattened fillets from Step 2. Wrap each stuffed supreme in a single layer of caul fat. This can be done several hours ahead, then refrigerated. Remove pheasant from the refrigerator about 30 minutes before cooking.
• Preheat oven to 350 degrees.
• Salt and pepper each supreme, then brown on both sides in butter. Place su-premes in a shallow, buttered pan, cover with foil and bake for 30 minutes. While pheasant is cooking, prepare sauce and figs.
• To serve, cut each packet on the bias into five or six thin slices, arrange on warm plates and serve with shallot and wildmushroom sauce. The caul fat should have cooked away, and so need not be removed for serving.

PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE

Steps:

• Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.

GOATS CHEESE STUFFED CHICKEN BREAST WITH A CREAMY MUSHROOM SAUCE

Steps:

• For the chicken.
• Pound chicken breasts with meat mallet to flatten slightly.
• Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
• Pre-Heat oven to 180c and bake for 50mins.
• For the mushroom sauce.
• Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
• Add wine, both mustard's and stock stir until combined.
• Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
• To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
• For a photo visit http://the-best-recipes.blogspot.com/.

ROAST PHEASANT WITH WILD MUSHROOM, POTATO & BACON RAGOUT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
• Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
• Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.

PHEASANT BREAST STUFFED WITH APPLES IN A CIDER VINEGAR AND PRUNE SAUCE

Steps:

• Place the apples into a small saucepan with the water, thyme, sugar, and salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the apples have softened and cooked down to a chunky applesauce, about 15 minutes. Remove the applesauce from the heat and stir in the breadcrumbs.
• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the pheasant breasts to be stuffed by cutting a pocket horizontally into each breast. Spoon the apple and bread crumb stuffing into each breast. Wrap each breast with two strips of bacon and place them into a baking dish with the chopped onion. Pour the chicken stock over the pheasant breasts and season with salt and pepper.
• Roast the pheasant breasts in the preheated oven until well done and the juices from the meat run clear, 30 to 35 minutes.
• Remove the breasts from the baking dish and cover with aluminum foil. Pour the juices from the baking dish into a small saucepan with the cider vinegar and prunes; bring to a boil over high heat. Stir in the cream and continue to boil until thickened.
• Slice the breasts diagonally and fan out on the serving platter, spoon the prune sauce over the slices to serve.

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.