Oven-Roasted Pheasant Breast
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
Oven-Roasted Pheasant Breast
Directions
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.