Text 18000, 108 rader
Skriven 2011-11-20 19:43:00 av JIM WELLER (1:123/140)
Ärende: Classic 4
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pheasant Agnolotti, Morel Mushrooms, Albufera Sauce pt1
Categories: Historical, Pheasant, Mushrooms, Sauces
  Servings: 4

           PHEASANT AGNOLOTTI FILLING:
      2 TB extra virgin olive oil 
    1/4 c  diced guanciale or pancetta
      2 lb pheasant legs and thighs
      2 md onions, diced
    1/2 c  diced carrots 
    1/2 c  diced celery 
           Salt and freshly ground
           black pepper 
      2 c  dry red wine 
      2    bay leaves 
      4    sprigs thyme 
      1    sprig rosemary 
      2 lg garlic cloves, halved
      1 c  canned tomatoes, crushed by
           hand and drained
  1 1/4 c  chicken or pheasant stock
      2    eggs 
      1 c  grated Grana Padano cheese 
      2 ts grated nutmeg 
      3 TB minced parsley 
           PASTA DOUGH:
      2 c  00 flour 
     16 lg Egg yolks
      2 TB milk 
      1 ts salt 
      2 TB extra virgin olive oil 
           Agnolotti:
           semolina flour 
           ALBUFERA SAUCE:
      3 lb chicken bones 
      8 oz cognac 
     16 oz white port 
     32 oz chicken stock 
     16 oz chicken jus 
      8 oz cream 
      8 oz foie gras 
      1 pn xanthan gum 
           Black Trumpet Mushrooms:
      3 TB rendered duck fat 
      1 lb black trumpet mushrooms,
           cleaned
      2    shallots, minced
      1 ts thyme 
    1/2 c  chicken stock
      2 TB butter 
      1 TB minced parsley 
           Salt and freshly ground
           black pepper 
           TO ASSEMBLE AND SERVE:
           chicken stock 
           butter 
           Pheasant or chicken jus 
           Shaved Grana Padano cheese 
           Picked chervil leaves 

For the Pheasant Agnolotti Filling: Preheat the oven to 300 F. In a
pot or Dutch oven large enough to hold all the pheasant in a single
layer, heat the olive oil over medium heat. Add the guanciale or
pancetta and begin to render its fat. When the guanciale starts to
brown, remove the meat and set aside, leaving its fat in the pot. In
batches, begin browning the pheasant legs and thighs in the pot. Let
the meat sear and develop a good brown crust before turning it over.
Moving the meat too much will hinder the browning process. As the
pheasant browns, move it to a plate to rest as you continue with the
remaining pieces. Keep an eye on the bottom of the pan. You want to
develop a nice rich brown layer of caramelized meat juices on the
bottom of the pan. Do not let the bottom of the pan get too dark.

Once all the legs are browned, add the onions, carrots, and celery
to the pot with a small pinch of salt, and scrape up any brown bits
on the bottom of the pan. When the vegetables are just beginning to
get some color on them, add the wine and reduce it by a little over
half. Add the bay leaves, thyme, rosemary, garlic, tomatoes, and the
chicken stock.

Put the reserved guanciale and the legs back into the pot and slip
the whole pot in the oven for about 2 hours, or until the meat is
tender. Remove the bay leaves, thyme, and rosemary and pull the legs
out of the pot. Take the skin and bones out and discard them. Gently
pull the meat apart into small pieces with your fingers or 2 forks,
and set aside. If the sauce seems fatty, allow it to rest for a few
minutes, and spoon some of the fat off the top before proceeding.
Reduce the braising liquid by two-thirds.

In a food processor, combine the pheasant meat, eggs, reduced
braising liquid, grated cheese, and nutmeg. Process to break down
the meat to a rough paste. Add the parsley and pulse to combine.
Taste and season with salt and pepper. Set aside.

MMMMM

Cheers

YK Jim


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