ROASTED PHEASANT BREAST w/OYSTERS

By BobD

Ingredients

• 6 SERVINGS
• Roast Pheasant Breasts with Oyster, Pancetta, and Fresh Sage Dressing
• • 3 pheasants, 2 1/2 to 3 pounds each, giblets removed
• • 3 tablespoons vegetable oil, plus an additional oil to grease casserole
• • 2 cups mixed finely chopped carrot, celery, and onion
• • 5 1/2 cups chicken stock
• • 2 cups veal stock
• • 1 bouquet garni: 1 small bunch parsley stems, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves, tied in cheesecloth
• • 4 cups stale cubes of French bread, lightly toasted
• • 2 tablespoons chopped flat-leaf parsley
• • 2 tablespoons chopped fresh sage, plus 12 sage leaves and 6 sprigs
• • 1/2 teaspoon poultry seasoning
• • 1 egg, lightly beaten
• • 1/4 pound pancetta, cut into 1/4-inch dice
• • 1 cup each finely diced onion and celery
• • 3 1/2 tablespoons unsalted butter
• • 12 freshly shucked oysters, including liquor
• • Coarse salt and freshly ground black pepper to taste
• • 1/4 cup finely diced shallots
• • 1/2 cup brandy

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Remove breasts from pheasants, with skin and bones attached. Split breasts along breastbone and refrigerate. Cut off legs and save for another use. Chop wings and remaining carcass into 2-inch pieces.

2. Heat 2 tablespoons of the oil in a heavy saucepan over medium-high heat. Add bones and sauté until lightly browned, about 10 minutes. Add chopped carrot, celery, and onion, and sauté until rich brown, about 10 minutes, stirring occasionally. Add 4 cups of the chicken stock, the veal stock, and the bouquet garni. Bring to a boil, then turn heat down and gently boil, skimming occasionally, until reduced by two-thirds, at least 30 minutes. Strain through a fine strainer, and discard solids. You will have about 2 cups of sauce. If you have more, boil strained liquid to reduce further, then set sauce aside.

3. Preheat oven to 350°F. Grease a 2-quart gratin dish or casserole and set aside. Combine bread cubes, parsley, chopped sage, and poultry seasoning in a large mixing bowl. Stir in beaten egg and set aside.

4. Heat a large sauté pan over medium heat. Add pancetta and sauté until all fat has been rendered and pancetta is crisp, about 10 minutes. Stir in diced onion and celery and cook until translucent, about 5 minutes. Add remaining 1 ½ tablespoons of butter and bring to a boil. Add oysters with their liquor and immediately remove pan from heat. Carefully scrape contents of pan into bread mixture. Toss together, being careful not to mash bread down. Season with salt and pepper as you toss ingredients together. Transfer stuffing to prepared casserole, gently tapping down to even top. Dressing may be made early in the day. Bake and finish just before serving. Bake in oven until golden, about 20 minutes.

5. While dressing is baking, heat the remaining tablespoon of oil in a large skillet over medium heat. Season pheasant breasts with salt and pepper. When oil is hot, place breasts, skin side down, in pan. Sear until a crisp golden crust forms, about 7 minutes. Turn and sear second side for 5 minutes. Transfer breasts to a warm platter, lightly cover with aluminum foil, and keep warm.

6. Drain fat from pan. Return to medium heat, add shallots, and sauté for 2 minutes. Stir in brandy, remove from heat, and carefully ignite liquor. Allow flames to die, then return to heat, add reserved sauce, and cook for 2 minutes. Stir in sage leaves and remaining 2 tablespoons butter. Taste to adjust seasonings.

7. Remove dressing from oven and spoon equal portions in the center of 6 warmed dinner plates. Rest a breast on top of each portion, spoon sauce over, and garnish with a sprig of fresh sage. Serve immediately.