Pheasant with champagne cabbage vi (assembly)
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Pheasant with champagne cabbage vi (assembly)
  Pheasant    Cabbage    Game    New York  
Last updated 6/12/2012 12:50:43 AM. Recipe ID 12183. Report a problem with this recipe.
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      Title: Pheasant with champagne cabbage vi (assembly)
 Categories: Game, Masterchefs, New york
      Yield: 4 Servings
 
           Pheasants **
           Pheasant Stock **
           Mousseline Stuffing **
           Pheasant Sauce **
           Champagne Cabbage **
      6 tb Butter, clarified **
 
       ** See recipes for Clarified Butter, Pheasant with Champagne
  Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing),
  Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne
  Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V
  (Cabbage).
  
  To Assemble:
  
       Place the leg-thigh portions of the Pheasants, skin side down and
  short ends toward yourself between 2 sheets of plastic wrap; flatten
  gently with a mallet or side of a cleaver.
  
       Spread about 1/3 cup of stuffing on each portion and fold meat
  over to form a 1/2-inch border on each of the 2 long sides.
  
       Starting with a short side, roll the stuffing and meat into a
  neat cylinder.  Use kitchen twine to tie compactly, wrapping twine
  around once lengthwise and 3 times crosswise.  Chill, covered, until
  firm (at least 30 minutes.)
  
       Preheat oven to 450 F.
  
       Heat 6 tablespoons of clarified butter in a large oven-proof
  skillet.
  
       Salt and pepper the stuffed leg packages and saute, shaking pan
  occasionally, until golden on all sides (about 4 minutes.) Place
  skillet in oven and roast for 4 minutes.
  
       Return skillet to the top of stove over medium-high heat.  Add
  breast halves to the pan, skin side up, and sprinkle with salt and
  pepper. Saute for 2 minutes, shaking pan occasionally.
  
       Turn breasts skin side down, sprinkle with salt and pepper and
  return to the oven until everything is tender (about 7 minutes.)
  
       Transfer meat to work surface.  Cut leg-thigh portions crosswise
  into 1/2-inch-thick slices.  Thinly slice breasts lengthwise on a
  diagonal.
  
  To Serve:
  
       Mound about 1/2 cup of cabbage in the center of each of 4 warmed
  serving plates.  Place leg-thigh slices around bottom of each plate,
  overlapping slightly.  Place breast slices in a fan pattern at top of
  each plate, overlapping slightly.  Spoon some sauce around the meat
  and cabbage; serve the rest of the sauce separately.
  




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Recipe ID 12183 (Apr 03, 2005)

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