Salmis of Pheasant

By corlear

Salmis de Faisan

Ingredients

• pheasant
• a little cognac
• 8 oz dry white wine
• game stock or veal stock
• butter
• a few slivers of truffle
• foie gras

Preparation

Step 1

Season a pheasant which has been dead for not more than four days and roast it in the oven for about 20 minutes. Baste often. Remove from the oven, quickly slice off the meat and arrange on a heated platter. Leave the thigh bones on the carcass.

Cook the carcass and all extra bones in a pan with a mirepoix. Deglaze the pan with a little cognac, 8 ounces of dry white wine, and a ladleful of game stock or some veal stock. Allow this to reduce, strain through a fine sieve, and enrich with butter and a few slivers of truffle. Spoon over the pheasant and serve very hot with some croutons spread with foie gras.