Pan Roasted Breast of MacFarlane Farms Pheasant - caramelized savoy cabbage, arkansas black apples, wild rice croquettes.

 
Prepared by: Chef Grant Short, Masa Restaurant, San Francisco, CA

For the Rice croquette:
1/4 cup wild rice
1/2 cup jasmine rice
1/4 cup himalayan red rice
1 T. Shallots, minced
2 cups Chicken stock
1 T. parsley, chopped
1 ea. egg, whole
Breading:
2 ea. egg, lightly whisked
2 cups panko style bread crumbs, fine
1 cup a.p. flour

salt and pepper to taste

Bring Chicken stock to a simmer and pour over the mixed rice. Add the shallots and a pinch of salt. Cook covered for 30 to 40 minutes or until the liquid has absorbed and the rice is tender. Fluff with a fork and toss with chopped parsley. Allow to cool completely.


To the cooled rice mixture add one egg and mix well. Form the rice into cylinder shapes about as wide as the palm of your hand. Bread the rice cylinders starting with the flour, then the egg, then the bread crumbs. Refrigerate them when you are done breading.

For The Vegetables:

1 head Savoy Cabbage, sliced fine
2 T. Whole butter
4 each Arkansas Black Apples, peeled and diced
1 T. Vegetable oil
1 ea lemon
salt and pepper to taste

Begin by blanching the cabbage in boiling, salted water until tender. Shock in ice water until cold, drain well. Reserve for later use.

The apples should be sauteed in vegetable oil very quickly and finished with lemon juice. Cool and reserve.

Place cabbage in a medium pot, add butter and place in a 350 F oven for twenty minutes or until the cabbage is browned slightly. Mix in the apples and reserve warm.

For the Pheasant:

6 each pheasant breasts trimmed
salt and black pepper to taste
whole clove garlic and thyme sprigs
butter
3 oz. Vegetable oil
Heat vegetable oil in a large saute pan until it just smokes. Add the seasoned pheasant breasts skin side down and sear until golden brown. Turn over and add some whole butter, garlic cloves and thyme. Baste the breasts with the pan juices for about one minute. Place the pan in a 350 F oven for five minutes, then remove and transfer the pheasant to a cooling rack, discard the remaining oil left in the pan.


For Presentation:

Pan fry or deep fry the rice croquettes until golden brown, reserve warm. Place the Cabbage and apple garnish in the center of a large platter and then slice the pheasant breasts and shingle them atop the cabbage. Place the croquettes around the platter and serve immediately.

Serves 6 people.