Aromatic Stuffing of Pheasant, Chicken or Fowl
Roasting a pheasant or fowl is better and has more flavor if you stuff it with aromatics such as apples and citrus. See more at:
TRANSCRIPT:
What we'll do next is we'll stuff the cavity with some wonderful fall items to give it aromatics from the inside.
And what I've done is, utilizing the citrus that I squeezed and took the zest off, I'm going to use that along with--
That was in the marinade.
That's in the marinade with the zest and the juice. And this is the Cortland Apples. So I mix that with the citrus. And I have a little shallots from Apple Street Farm here.
That's right here.
That's right here.
Apple Street Farm.
Yes.
Another lovely place.
Yes, yes. A little bit of pepper and that's really it. And then we'll take the pheasant, give it another quick wash in the lovely marinade with the butternut squash oil.
So the aromatics inside, that's just to perfume it so it's scenting it from the inside out--
Correct
--when it cooks.
Not really to eat. But you could pull some of these apples out and squash it on the meat and it'd be great.
Pretty good, right?
Yeah, really great. So it's nicely stuffed right in there. You don't really actually have to stuff it. Or you could make a traditional stuffing with bread and sage and onions and celery and maybe mushrooms and chestnuts. And you could actually put that in your pheasant also for a nice Thanksgiving dish.
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How To Truss A Fowl, Chicken or Pheasant
Trussing promotes more even cooking and helps keep in the juices. See more at:
TRANSCRIPT:
What I like to do with the pheasant once it's stuffed with whatever you'd like to stuff it with is truss it. The purpose of trussing is to pull the bird in tight so it cooks evenly and also holds in its juices. What we'll do is take this butcher twine. And we can use any twine that you have in the house, any string. I take it and I just slide it right under the front third of the pheasant. I come right over the legs and I criss-cross underneath like so.
Like tying skates.
Yes, exactly. And then I flip the bird over. And I bring it just under this wing. And then I rock it over here and over the top of this way, like so.
OK.
And then I just tie it right there. And see how it holds nice and tight?
I do see that. I would need a little practice.
Yes.
But that is impressive.
And a little half hitch or just any type of knot you know.
Nice.
Just cut it and look at that.
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Amazing quail & truffle preparation at 2 Michelin star Werneckhof By Geisel, Munich
Master of this culinary conviction is Tohru Nakamura, a Munich native with Japanese roots. Together with his team he serves a modern cuisine with influences from national and Asian culinary culture. Tohru is a purist, high-quality products are the most important and the chef puts special touches with lots of different aromas. But the essence always stays the nature of the main ingredient.
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Pheasant Breast Recipe.Spicey Pheasant, Pitta Pockets #SRP #Pheasant
You got to pitta pocket or 2
My Hot And Fast, Spicey, Pheasant, Pitta Pockets. This is a super quick and delicious way to prepare pheasant breasts. And with pheasant season on the horizon, its always good to have new recipes in your culinary arsenal, and this one is a cracker. Can also be made with partridge or chicken, so, no excuses. Enjoy.
Roasting A Pheasant
Frank McClelland grew up on a New England farm and prepares this rustic dish with his customary gastronomic flair. See more at:
RECIPE:
Ingredients
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 cup (2 sticks) butter, at room temperature
1 orange (zest, juice, and what's left of the flesh)
1 lemon (zest, juice, and what's left of the flesh)
5 garlic cloves, minced
3 teaspoons salt, plus more to season capon
1 teaspoon paprika
1/4 cup ground raw almonds
1 cup Pinot Noir
1 tablespoon brown sugar
6 garlic cloves, crushed
1/2 teaspoon freshly ground black pepper, plus more to season capon
1 whole pheasant, capon or chicken (about 7 pounds)
6 shallots
3 heads endive, cut in half lengthwise
3 garlic cloves, whole
Directions
1. Combine the thyme, chives, parsley, and tarragon; set aside 2 tablespoons of this
mixture for the stuffing. Combine the remaining herb mixture with the butter, orange and
lemon zests, minced garlic, 2 teaspoons of the salt, the paprika, and ground almonds in
the bowl of a food processor and puree until smooth. Refrigerate for 10 minutes to allow
the butter to firm up.
2. Prepare a basting marinade by whisking together the lemon and orange juices, wine,
brown sugar, and 3 of the crushed garlic cloves in a small bowl. Set aside.
3. Prepare the stuffing by combining the chopped flesh of the orange and lemon, the
remaining 3 crushed garlic cloves, the remaining 1 teaspoon salt, the pepper, and the 2
tablespoons of reserved herbs in a small bowl. Mix well. 4. Preheat the oven to 400ºF.
5. Spread the butter mixture liberally under the skin of the entire breast and lower thigh
of the pheasant. Insert the stuffing into the capon cavity. Truss the legs together with
butcher twine.
6. Place the shallots, endive halves, and the whole garlic cloves in a medium-size roasting
pan (one in which the capon will fit snugly). Arrange them around the sides of the pan to
make room for the capon, then place the pheasant in the pan, breast side up.
7. Pour the basting marinade over the pheasant, dust the bird with salt, and roast for 2 hours, turning every 20 minutes (on its side, on its breast, on its other side, then breast side up again). Baste the bird each time you turn it, adding additional liquid (water or wine) to
maintain the original liquid level. For the final 20 minutes of cooking (breast side up),
reduce the oven temperature to 350ºF. Remove the capon from the oven and transfer it to
a serving platter.
8. Strain the pan juices into a sauceboat, skim off the fat, and season with salt and pepper
to taste. Carve the pheasant and serve with the endive and shallots and drizzled with the
cooking juices. Note: A capon (a young rooster) is the juiciest bird, very flavorful and tender. It works perfectly with this recipe, but if you can't find capon at your local butcher shop, you can use chicken. A lot of great organic farms raise capons, which are delicious with the organic
wine paired with this dish. Serve this dish with plenty of crusty bread to sop up the
delicious juices. Reprinted from Wine Mondays by Frank McClelland and Christie Matheson, © The Harvard Common Press Reprinted with permission. All rights reserved.
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