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Ingredientes
- 1/2 c. Wild rice
- 1 c. Chicken broth
- 1 Tbsp. Extra virgin olive oil
- 4 slc Bacon
- 1 sm Onion, sliced thin
- 2 c. Thinly sliced red cabbage, (about 1/6 head)
- 2 tsp Red-wine vinegar A, (2-lb.) pheasant*
- 1 1/2 c. Water
- 1 x Bay leaf
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Grnd allspice
- 1 1/2 Tbsp. Extra virgin olive oil
- 1/3 c. Golden brown raisins
- 1/4 c. Chopped shallots, (about 3)
- 1/4 c. Gin
- 1/2 c. Dry white wine
- 1 tsp Tomato paste A, (3-inch) fresh rosemary sprig plus
- 1/2 tsp Chopped leaves
- 1/2 c. Halved red and/or possibly green seedless grapes
Direcciones
- *Pheasant is available at specialty butcher shops.
- Make wild rice:Preheat oven to 350F.
- In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Saute/fry rice in oil over moderately high heat, stirring, 1 minute and stir in warm broth and salt and pepper to taste. Bring mix to a boil and bake, covered, in middle of oven 1 hour, or possibly till liquid is absorbed and rice is tender.
- While rice is cooking, in a 10-inch skillet cook bacon over moderate heat till crisp and transfer to paper towels to drain. Transfer all but 1 Tbsp. drippings to a small bowl and reserve for cooking pheasant.
- Heat drippings remaining in skillet over moderately high heat till warm but not smoking and saute/fry onion and cabbage, stirring, till softened. Add in vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mix and bacon into wild rice.
- Make pheasant while rice is cooking:Rinse pheasant under cool water and pat dry inside and out. Cut pheasant into 6 serving pcs, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add in water and bay leaf and simmer, uncovered, 15 to 20 min, or possibly till reduced to about 3/4 c.. Strain stock through a fine sieve into a heatproof bowl.
- In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle proportionately with allspice mix. In a 10-inch heavy ovenproof skillet heat oil with 1 Tbsp. reserved drippings over moderately high heat till warm but not smoking and saute/fry pheasant till golden brown, about 5 min on each side. Transfer pheasant to a plate.
- In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, till shallots are softened. Stir in gin and boil till most is evaporated. Stir in wine and boil till reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
- Add in pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350F. oven till breast meat is cooked through and tender, about 10 min. Transfer breasts to a clean plate and keep hot, covered. Braise legs and thighs till cooked through and tender, about 10 min more. Transfer legs and thighs to plate and keep hot, covered. Stir chopped rosemary and grapes into sauce and boil till slightly thickened, about 1 minute.
- Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1314g | |
| Calories 1651 | |
| Calories from Fat 787 | 48% |
| Total Fat 88.01g | 110% |
| Saturated Fat 22.52g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 2614mg | 109% |
| Potassium 1845mg | 53% |
| Total Carbs 133.38g | 36% |
| Dietary Fiber 14.3g | 48% |
| Sugars 43.38g | 29% |
| Protein 33.58g | 54% |
