- 6
Ingredients
- 6 SERVINGS
- • 3 pheasants, 2 1/2 pounds each
- • Salt and freshly ground black pepper to taste
- • 3 tablespoons olive oil
- • 1 large onion, finely chopped
- • 2 carrots, finely chopped
- • 2 ribs celery, finely chopped
- • 1 1/2 cups Pinot Noir
- • 1 quart chicken stock
- • 1 bouquet garni: 6 sprigs parsley, 1 teaspoon dried thyme, 2 bay leaves, and 1/2 tablespoon black peppercorns, tied in cheesecloth
- • 2 quinces, chopped, plus 2 quinces, peeled, cored, and thinly sliced (or use 4 firm Bartlett pears plus 1 teaspoon lemon juice)
- • 1/2 cup chopped dates, plus 9 dates, halved and pitted
- • 3 cups simple syrup (made from 2 2/3 cups water and 1 1/3 cups sugar), cooled
- • 1 vanilla bean, split in half lengthwise
- • 1 teaspoon unsalted butter
- Legs are braised in an aromatic broth and then shredded; the breasts are seared and then fanned with vanilla-infused quince slices and dates. Serve with Brussels sprouts and baby carrots for a red win
Preparation
Step 1
1. Preheat oven to 375°F.
2. Bone pheasant breasts, leaving skin intact, and remove first 2 wing joints. Set breasts aside. Remove leg sections in one piece on the bone. Blot dry and season lightly with salt and pepper. Chop carcasses into 2-inch pieces. Heat 2 tablespoons of the oil in a large heavy casserole with a tight-fitting lid over high heat. Add legs plus carcass bones and brown very well, 10 to 12 minutes, turning to color all sides. Remove legs from pan.
3. Add onion, carrots, and celery; adjust heat to medium high, and sauté until browned and caramelized, 6 to 8 minutes, stirring often. Add wine and stock to pan, scraping up all browned particles. Return legs to pan along with bouquet garni, the 2 chopped quinces, and ½ cup chopped dates. Cover pan, place in preheated oven, and roast until meat is very tender, about 1 ½ to 2 hours. Remove meat from pot and refrigerate. When cooled, pull into small strips. Strain liquid from casserole into a clean saucepan and gently boil until reduced by two-thirds, at least 30 minutes. Keep warm.
4. Meanwhile, poach the 2 sliced quinces in simple syrup with vanilla bean until tender but still firm, about 1 hour. (If using pears, this will take only 10 minutes or less. Don’t overcook). Strain, cool fruit and liquid separately, then store quince in liquid in refrigerator. Recipe may be prepared 1 day ahead to this point. Reheat wine sauce before continuing.
5. Preheat oven to 225°F.
6. Melt butter in a saucepan, add halved dates, and cook until warmed through, then stir in quince slices and transfer to oven to keep warm.
7. Combine shredded leg meat with a little of the wine sauce in a pan and reheat. Pour remaining tablespoon of oil into a large skillet and heat over medium0high heat until hot but not smoking. Place breasts, skin side down, in skillet and cook until skin is golden brown and crisp, 4 to 5 minutes; turn and cook second side for 4 minutes. Transfer skillet to oven to allow breasts to finish cooking, 2 to 3 minutes. Meat should be slightly pink.
8. To serve, make 3 lengthwise cuts into each breast and place each on the bottom half of a warmed dinner plate. Fan slices and tuck 1 piece of quince and 1 date half into each cut. Place vegetables, if serving on top half of plate, add a mound of shredded thigh meat near breasts, spoon wine sauce over breasts, and serve.