- 2
Ingredients
- 2 SERVINGS
- Herb Roasted Pheasant with Escarole and Cipollini Onions
- • 1 pheasant
- • 1 bunch of escarole
- • 10 Cipollini onions peeled
- • 1/4 bunch of rosemary
- • 1/4 bunch of sage
- • 4 cloves of garlic, thinly sliced
- • 1/4 lb white truffle butter, melted
Preparation
Step 1
1. Pre heat oven to 400 degrees.
2. Take one pheasant and pull back the skin just so it is loose on the meat.
3. Pick all the herbs so that they are individually picked.
4. Piece by piece add the herbs underneath the skin on the breast and thigh.
5. Rub the melted butter over the bird so that it forms a shell on the outside.
6. Season well with salt and pepper.
7. Place the bird in a pan atop of the peeled cipollini onions and roast in the oven for 10 minutes at 400, then lower the oven to 350 for an additional 30 minutes.
8. While the bird is roasting, sauté the escarole with the garlic and season with salt and pepper. You might need to add a little water to make sure the escarole is soft.
9. Deglaze the roasting pan with the white wine or vermouth, then add the demi-glace. Reduce by half and strain, then stir in the minced herbs and season with salt and pepper to taste.
Serve this dish with a side of sweet potato puree.
To plate, place a dollop of the sweet potato puree just above the center of each warmed plate, then add the escarole just below it.
Slice the meat off of the breast of the pheasant (in three lengthwise slices for each breast) and remove the thighs. Place a thigh on each plate, then layer the sliced breast meat on top.
Finish with a generous drizzle of sauce and serve with a chilled white wine, such as Fume Blanc.