Bird is the word at Thanksgiving, and this pheasant dish, served on truffled spaghetti squash, sautéed rapini, and finished with a fall chanterelle brandy cream, makes for a pleasant change of feather, bedded with plenty of seasonal substance.
1 medium spaghetti squash, split in half lengthwise
4 5-oz (140-g) pheasant breasts
Salt and pepper, to taste
2 Tbsp (30 mL) olive oil
1 cup (250 mL) chicken stock
2 oz (60 mL) brandy
12-15 fresh chanterelles
2 cups (500 mL) whipping cream
1 bunch rapini
5 cloves garlic, minced
1 tsp (5 mL) white truffle (or 1 small white truffle)
Place squash cut side down in large roasting pan, with enough water to cover bottom of pan. Cover with aluminum foil and bake at 350 F (180 C) until tender, about 15 to 20 minutes. Remove squash from pan and let cool. Using a fork pull flesh away from skin in long spaghetti strands. Set squash aside.
Season pheasant with salt and pepper.
Pour olive oil into ovenproof roasting pan; heat on stove. When oil is hot place seasoned pheasant, skin side down, and sear until golden. Flip pheasant and place in 400 F (200 C) oven. Cook approximately 7 to 10 minutes. Do not overcook. Set aside on resting tray.
Deglaze roasting pan with chicken stock and brandy, then flamb?Add chanterelles to pan and season with salt and pepper. Reduce heat and add cream. Reduce to sauce consistency.
Blanch the rapini in salted boiling water.
Sauté the squash in olive oil and half of the minced garlic. Season with a few slices of truffle or a drizzle of truffle oil. Place squash in centre of plate.
Sauté rapini in olive oil and remaining garlic. Season with salt and pepper. Spoon rapini on top of squash.
Stack pheasant breast on top of rapini. Drizzle with sauce. Serves 4.
source: "Quattro", alive #288, October 2006
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