Here is the awesome pheasant recipe prepared by students from the Blackhawk Technical School Culinary program for a dinner they prepared at the Armory, October 9, 2018 in Janesville, WI. This delicious recipe has some ingredients that may need a little explaining so I checked with Culinary Program Assistant, Rob Patrick for some definitions. If cooking professionally interests you, the Blackhawk Culinary Program offers exciting and challenging one and two year programs.
Chasseur-french term used to describe a rich dark sauce with wine and mushrooms
Tomato concasse-tomatoes that are peeled, seeded, and crushed
Demi-glace-a rich brown sauce used alone or as a base for other sauces (Culinary students learn to make this base in a first year Food Science class from veal bones.) For this recipe students reduced the stock to a demi-glace for the Pheasant Chasseur recipe. As an aside, you can purchase a demi-glace concentrate, but why not try making your own? The internet is alive with directions!
MacFarlane Pheasant Breast Chasseur
8 airline pheasant breasts
salt and pepper
1 oz. butter
1 oz. olive oil
10 oz. mushrooms
12 oz. carrots-1 inch oblique cut
12 oz. potatoes, skin on, 1 inch oblique cut
2 T minced shallots
2 cloves minced garlic
8 oz. dry white wine
1 qt. demi-glace
1 pt. tomato concasse
1 oz. flat leaf parsley
1.Season pheasant breasts with salt and pepper and dredge in flour.
2. Sauté pheasant in hot pan with butter and olive oil until lightly and evenly browned.
3. Remove from heat and set aside leaving 1 T fat in pan.
4. Add carrots and potatoes and sauté for 2-3 minutes.
5. Add mushrooms and sauté until browned.
6. Add shallots and garlic and sauté until aromatic.
7. Add wine and cook until reduced by half.
8. Add demi-glace, bring to a simmer, add pheasant to pan, and cover and simmer until pheasant is cooked.
(Pheasant may be removed and sauce further reduced if needed)
(Adjust seasonings if needed)