SAUTEED PHEASANT BREAST w/WILD MUSHROOM

By BobD

Ingredients

• 4 SERVINGS
• Bone the pheasants the first day and make a well-reduced stock, then cook them the following day.
• • 2 pheasants, 2 1/2 to 3 pounds each
• • 2 tablespoons olive oil
• • 1 pound mixed wild mushrooms, such as shiitakes, chanterelles, and pleurottes, wiped clean, trimmed, and sliced
• • 1/2 cup minced flat-leaf parsley
• • 2 teaspoons minced garlic
• • 2 tablespoons unsalted butter
• • 1 large shallot, minced
• • 1 up dry Madeira
• • 1 cup reduced pheasant or game bird stock, or 2/3 cup duck and veal demi-glace, plus 1/3 cup water
• • 1/4 cup minced tarragon
• • Salt and freshly ground black pepper to taste

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

Day 1:

1. Remove breasts from pheasants with skin, bones, and wings attached. Split each breast into 2 half breasts. Cut off first 2 joints of wings, leaving drummettes attached.

2. Use carcass, legs, and wing tips to prepare a rich, well-reduced stock. Cover breasts and refrigerate overnight.

Day 2:

1. Heat oil in a large heavy skillet over medium heat. Add mushrooms, season with salt and pepper, and cook until they have given off their water, 6 to 7 minutes. Stir in parsley and garlic, and keep warm.

2. Preheat oven to 250°F.

3. Blot breasts dry with paper towels. Heat butter in a heavy skillet over medium-high heat until hot. Add breasts and sauté each side for 4 minutes. Wrap breasts in aluminum foil and keep warm in oven.

4. Add shallots to pan, adjust heat to medium, and cook until lightly browned, 1 ½ to 2 minutes, then deglaze pan with Madeira. Turn heat to high and reduce liquid by half. Pour in stock and again reduce by half. Add tarragon and season with salt and pepper.

5. Carve breasts from the bone, slice on the diagonal, and fan out on 4 dinner plates. Spoon on mushrooms, and ladle sauce over pheasant breast. Serve at once.