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Pheasant Veronique

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Submitted by pumkin

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Veronique is the French culinary term for dishes finished with grapes, and this pheasant does that tradition proud. Two whole birds get rubbed with butter, roasted breast-side down in stock, then served in a glossy cream sauce studded with seedless green grapes.

Starting the pheasant breast-side down lets the juices run into the breast meat during the first 25 minutes, keeping the leanest part moist. Flipping breast-side up for the remaining time browns the skin beautifully.

The sauce builds from the roasting liquid, strained and reduced, then thickened with arrowroot instead of flour. Arrowroot gives the sauce a clear, glossy finish that flour can’t match. Cream and lemon juice go in at the end, with the grapes warmed through just enough to soften without bursting.

Chef Tips

  • Don’t boil the sauce after adding the cream. Boiling causes the cream to separate and the sauce goes grainy.
  • Arrowroot thickens at a lower temperature than cornstarch. Stir it in off the heat, then bring just to a simmer.
  • Use green seedless grapes, halved if large. Red grapes tint the sauce pink and overpower the delicate flavor.
  • Pheasant is lean wild game. The butter rub and stock braise protect it from drying out.

Variations

  • Chicken Veronique: Use a whole roasting chicken if pheasant isn’t available. Same technique, same sauce, slightly longer roasting time.
  • White wine sauce: Add a splash of dry white wine to the roasting liquid before reducing for a more complex, acidic sauce.

Ingredients

2 2
EACH EACH PHEASANT *
1
X SALT AND BLACK PEPPER
to taste *
3 86.7
OUNCES ML/G BUTTER
1 473
PINT ML CHICKEN BROTH *
1 ½ 7.5
TEASPOONS ML ARROWROOT FLOUR
8 231.2
OUNCES ML/G GREEN GRAPES
seedless *
4 60
TABLESPOONS ML DOUBLE CREAM
1 5
TEASPOON ML LEMON JUICE

Directions

Set oven at 350℉ (180℃)..

Wipe the pheasants, season, and rub well all over with butter.

Put a knob of butter inside each bird. Place the pheasants breast side down in deep pot roaster or flameproof casserole.

Cover and cook with stock and buttered paper.

Cook for 1 to 1¼ hrs until tender turning the birds breast side up after 25 minutes.

When cooked remove the pheasants and keep hot.

Boil the remaining liquid to reduce a little and strain into a saucepan.

Blend the arrowroot with a little water and then stir into the hot stock.

Bring to a boil and stir until sauce thickens and clears.

Add the grapes, cream and lemon juice, then heat through without boiling.

Check the seasoning.

Arrange the pheasants on a serving dish, spoon the sauce over and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 264 71% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 161mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 33g
Vitamin A 12% Vitamin C 3%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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