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Dry Sack Braised Pheasant Thighs, With Caramelized Root Veggie & Crisp Potatoes
Pheasant thighs paired perfectly with root veggies and crispy potatoes.
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Course
Main Course
Cuisine
American
Ingredients
2
oz
Olive Oil
3
lbs
MacFarlane Pheasant
Boneless Thigh Meat
10
oz
Dry Sack Sherry
5
Cups
Pheasant Stock
3
Sprigs
Thyme
1
tsp
Juniper Berries
1
Bay Leaf
Salt
To taste
Pepper
To taste
2
oz
Extra Virgin Olive Oil
8
oz
Rutabaga
Blanched and diced
8
oz
Celeriac
Blanched and diced
8
oz
Butternut Squash
Blanched and diced
2
Tbsp
Parsley
Chopped
1
Tbsp
Sage
Chopped
Instructions
Season pheasant thighs with salt & pepper on both sides.
Preheat sauté pan over medium high heat and add the olive oil.
Lightly render and brown the skin on the thigh meat; remove from the pan and reserve.
Deglaze the pan with Dry Sack Sherry and reduce by half; add the pheasant stock, thyme, juniper berries, and bay leaf and bring to a simmer.
Place the thighs, skin side up in a roasting pan and add the hot stock.
Make sure there is adequate stock to completely cover the thighs.
Cover with foil, place in a 275 degrees F oven and cook until fork tender (about 2.5 hrs).
Strain stock & lightly thicken sauce consistency with roux or cornstarch.
Sauté root veggies in extra virgin olive oil until lightly caramelized and hot throughout.
Add herbs and season to taste or eye appeal – Garnish with mini potato chips and chopped smoked almonds.
Notes
Recipe compliments of:
Ken Arnone CMC, WACS Global Master Chef www.ka-cmc.com
Topics
Entrees