posted on January 29, 2020 13:19
Chef Joe Wollinger recently guided students in the Blackhawk Technical School Culinary Program (BTC) in preparing Black Forest Pheasant. Chef Joe, is the title students in the program have given to the instructor who prepares them to be line cooks, prep cooks, and executive chefs.
Chef Joe Wollinger has been a culinary arts instructor at Blackhawk Tech for 30 years and during those years, in addition to teaching culinary arts skills, he has offered students experiences that are unique to his specific skills and interests. Chef Joe owns and operates an organic farm and has a special interest in teaching students to prepare organic foods. Many of the foods used in the program come from his farm. MacFarlane Pheasants, like other farms in the area, also donates fresh foods to the culinary program.
Please enjoy this recipe for Black Forest Pheasant prepared with MacFarlane’s pheasant breasts and shared with us by Chef Joe Wollinger, Blackhawk Technical School Culinary Program.
1 cup Beets
1 cup Butternut squash
1 cup Russet Potato
1/2 cup Carrots
2 cloves garlic
1/2 cup Onion
1/2 cup Green Grapes
1/2 cup Red Grapes
1/2 cup Mushrooms
2TBS Tomato Paste
1 TBS Dijon Mustard
1 qt. Veal Stock
1/2 cup Bourbon
3/4 cup Olive Oil
Flour for Dusting 4-6 Portions
MacFarlane Airline Breasts or Pheasant Thighs
Dice root vegetables (1 in.)
Mince garlic and halve grapes and mushrooms
Heat a pan with the oil, garlic, and onions being careful not to burn the garlic. Dust the pheasant in seasoned flour and sauté until brown in olive oil
Remove the pheasant and add root vegetables and mushrooms to sauté for 2 minutes
Drain excess oil and then add the bourbon and sauté for 30 seconds. Add the veal stock, tomato paste, and mustard and give it a quick stir.
Put the pheasant back in the pan and braise it in the oven at 350 degrees for 45 minutes, or until pheasant and vegetables are tender.
Put back on the stovetop and add the grapes. Reduce the liquid to the thickness you desire. Season with salt and pepper and garnish with chopped parsley.
Enjoy! Serves 4