Pheasant Amerind
Submitted by Yvetteb
Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.
YIELD
2 servingsPREP
40 minCOOK
80 minREADY
120 minA three-stage method that coaxes maximum flavor from pheasant, a bird that can dry out fast if you’re not careful. First, a gentle poach in aromatic broth with bay leaf, onion, carrot, and peppercorns. Then a butter sear for golden color. Finally, a low roast with thyme and rosemary to finish. Each step builds on the last.
The poaching broth does double duty. It tenderizes the lean bird during that first 30-minute simmer, then becomes the base for a rich mushroom gravy. Skim the foam as it rises during the poach for a cleaner-tasting broth.
For the gravy, brown the mushrooms in the same skillet where you seared the pheasant. All those browned bits left behind dissolve into the flour roux and give the gravy a depth that a clean pan can’t match. Whisk the strained broth in gradually to avoid lumps.
The chopped walnuts scattered over the finished dish add a crunchy contrast to the tender meat and silky gravy. Black walnuts are traditional here with their bold, slightly tannic flavor, but hazelnuts or regular walnuts work too.
Serve alongside wild rice to keep the rustic, woodsy character of the whole plate intact.
Kitchen Tips
- Don’t boil the pheasant hard during the poach. A gentle simmer keeps the meat tender. High heat toughens game birds.
- Scrape the herbs off the skin before serving. They’ve done their job during roasting and will taste bitter if left on.
- Make the gravy while the bird roasts so everything finishes at the same time. Keep the gravy covered on low heat.
- Cornish game hens or guinea fowl substitute well if pheasant isn’t available.
Variations
- Wine-enriched broth: Add a cup of dry white wine to the poaching liquid for a more complex gravy base.
- Hazelnut finish: Swap walnuts for toasted hazelnuts and add a splash of Frangelico to the gravy.
Ingredients
Directions
COOK BIRDS: Split pheasant down the breastbone (or have your butcher do this).
Rinse the halves, place in a deep pot and barely cover with water.
Add bay leaf, onion, carrot, celery, salt and peppercorns.
Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender.
Remove foam and scum as it forms.
Remove bird(s) from broth, reserving the broth.
Using a heavy skillet, sauté the halves in about 2 tablespoon of the butter until golden.
Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan.
Sprinkle with thyme and rosemary.
Bake, lightly covered with foil, for 30 to 40 minutes at 350℉ (180℃).
MAKE GRAVY: While the birds are in the oven, strain the broth Brown the mushrooms using the same skillet in which you browned the pheasant. Remove the mushrooms and keep them warm. Melt the remaining 2 tablespoon of butter in the skillet. Add the flour, stirring up the browning from the pan. Cook over moderately high heat until golden brown. Blend in the broth using a wire whisk. Add mushrooms and continue cooking approximately 1 to 2 minutes. Turn down heat, cover and keep warm until pheasant is roasted. When the pheasants are cooked, remove them from the oven and scrape the herbs from the skin. After placing the pheasant halves on a warm platter (or leaving them in the casserole), pour the gravy over the pheasant. Garnish with the chopped nutmeats and serve. This dish is particularly good with wild rice. You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts, filberts or walnuts for the black walnuts.
Comments