Pheasant With Braised Potato And Fennel Recipes

SMOTHERED PHEASANT

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
• Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PHEASANT WITH BRAISED POTATO AND FENNEL

Steps:

• Wash and dry the pheasants. Cut the bulb of garlic in half horizontally. Put the cut bulb of garlic with a sprig of rosemary and a knob of butter insde the cavity of each bird. Season with freshly groung peppercorns and sea salt. Put birds in roasing tin, breast sides down, sitting on half the chopped onnion and rosemary (save 1/2 a stem for the braised potato) and pour over a glass of wine and a splash of stock. Roast birds in pre heated oven for about 30 to 40 minutes, turning birds halfway through and basting with the pan juices, if they appear to be drying out then add a splash of stock. Put the whole garlic cloves and quarters of fennel in the roasting tin to roast until softened and golden. Keep turning and basting and watch that the garlic doesnt burn and the pheasant breasts remain slightly pink. Whilst the pheasant is cooking prepare the braised potato and fennel. In a large wide based pan, heat the olive oil and fry the bacon. Add the potato, diced fennel, chopped garlic and liver (cut in half) and cook until golden. Add rosemary leaves, just over 1/2 the stock and seasoning. Bring to the boil and then turn into an oven proof dish and bake in the oven with the pheasant until softened but golden on top. 5 minutes before finising, add olives and squeeze over the lemon juice to liven up the flavours. Stir gently into dish. When birds are roasted, joint them for serving and rest in a warm place whilst you make the gravy. If the thighs need a bit longer in the oven, pop them back in for a few more minutes. Pour excess fat from roasting tin but save all the juices. De-glaze with the second glass of wine scrapping up all the meaty juices into the liquid. Add 150ml (5fl oz) stock and reduce well. Beat in a little butter to finish the sauce. Serve some of the braised potato with the roasted fennel and garlic and topped with the pheasant, sauce and serve. Per serving: 61 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

CRISPY CREAM-BRAISED POTATOES AND FENNEL

Steps:

• cut fennel lengthwise into wedges about 1.5" wide (leaving core intact).
• In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
• While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
• Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
• Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above -- just leave them under the broiler until they've reached your desired crispness!).

BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY

Steps:

• Dredge pheasant pieces in seasoned flour.
• Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
• Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
• Add onions to mushrooms, cooking for three or four minutes until tender.
• Add 2 tbsp of reserved seasoned flour. Stir well.
• Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
• Reduce heat to low; cover and simmer 1 hour.
• Serve with mashed potatoes or egg noodles.

BRAISED PHEASANT

Steps:

• Rinse pheasant thoroughly.
• Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
• Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
• Baste frequently with sauce in pan.