Text 12392, 76 rader
Skriven 2011-06-19 07:04:28 av Dave Drum (1:18/200.0)
Ärende: GAME 351
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pheasant w/Black Olives
 Categories: Poultry, Wine, Vegetables
      Yield: 8 Servings
 
      4    Pheasants

MMMMM--------------------------MARINADE-------------------------------
      2 c  Zinfandel
      3 lg Shallots; peeled, thin
           - sliced
      5 cl Garlic; peeled, thin sliced
    1/2 bn Fresh thyme
      3    Bay leaves; cracked
      1 tb Juniper berries

MMMMM---------------------------SAUCE--------------------------------
      1    Bones from the pheasants
      4 tb Olive oil
  1 1/2 md Onions; unpeeled, quartered
  1 1/2    Heads of garlic
  1 1/2 l  Zinfandel wine
      3 qt Strong chicken stock
      6 oz Kalamata olives; pitted
      3    Roma tomatoes; peeled,
           - seeded, chopped
           Salt & pepper
 
  To remove breast meat and thighs from pheasants, cut down
  each side of the ridge of the breastbone with a boning
  knife. Scrape the knife down the side of the breast bone and
  the rib cage to remove meat from the bone. Leave wings
  attached. Slit the skin between the knee and top of the
  breast, then slip it around to the small of the back. Force
  the knee down, and soon you will see the ball joint where
  the leg-thigh meets the small of the back, Cut through the
  knee joint. Run tip of knife along both sides of remaining
  thigh bone and pull away from the meat. A boneless thigh
  portion, skin-on and rather square shaped, and a skin-on
  boneless breast with wing attached remain. Reserve bones for
  stock. Mix marinade ingredients and pour over pheasant.
  Marinate 2 to 3 hours.
  
  The sauce: Crack reserved bones with the blunt edge of a
  heavy knife. Heat the olive oil in a 5-quart stock pot until
  oil is smoking hot. Add bones and brown, stirring
  constantly. After 10 minutes bones should begin to take on a
  golden brown color. Keep stirring so ingredients don't burn.
  Add onions and garlic and cook approximately 10 minutes
  longer, until onions and garlic have caramelized, and the
  bones have browned. Spoon excess oil from pot, and add
  Zinfandel, stirring to dislodge browned bits from bottom of
  pot. Reduce heat to medium and cook until liquid reduces in
  volume and becomes syrupy. Add chicken stock, bring to a
  boil, and cook until sauce has reduced to 3 or 4 cups.
  Strain. Sauce should be thick enough to coat a spoon. When
  ready to serve, reheat sauce with the olives and tomatoes.
  Season to taste with pepper and salt.
  
  Lift pheasant from marinade and scrape off any solids
  clinging to the meat. Season with salt and pepper. Sear meat
  skin side down until golden. Turn and repeat. Roast pheasant
  in a 400xF/205xC. oven for 10 to 12 minutes. Breast meat
  will be finished first and should feel plump and tender to
  the touch. Thigh meat must be cooked through and will need a
  few more minutes to cook. Serve 1 breast and 1 thigh per
  person. Drizzle olive sauce over meat.

  Uncle Dirty Dave's Archives
 
MMMMM

... Now is the time for all good men to come to. -- Walt Kelly
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)