Esta es una exhibición prevé de cómo se va ver la receta de 'Pheasant Stew With Shiitake Mushrooms And Wild Rice' imprimido.

• Click here to print
• o regresate de nuevo a Pheasant Stew With Shiitake Mushrooms And Wild Rice.

Receta Pheasant Stew With Shiitake Mushrooms And Wild Rice

by Global Cookbook

Ingredientes

1 x Pheasant, 2-1/2 to 3 lbs 2 Tbsp. Extra virgin olive oil     Fresh grnd black pepper 1/4 lb Bacon, smoked, 1/4-inch dice 3 med Leeks, thinly sliced 1 lrg Carrot, finely diced 1 x Rib celery, finely diced 8 c. Low-sodium chicken broth 14 ounce Italian peeled tomatoes 1 c. Hearty red wine

2 x Bay leaves 2 tsp Fresh rosemary, chopped 1 tsp Fennel seed 1/2 c. Wild rice, rinsed thoroughly 1 Tbsp. Unsalted butter 1/4 lb Shiitake mushrooms, or possibly other wild mushrooms 1 1/2 tsp Balsamic vinegar     Salt     Fresh basil or possibly parsley, minced

Direcciones

1. Separate the legs and thighs from the pheasant. Remove the breast meat from the bone, keeping the breast intact. Remove and throw away the skin. Inspect meat for any remaining shot.
2. Brown the legs and thighs in extra virgin olive oil. Remove from pan. Add in bacon and cook till crispy.
3. Add in leeks, carrots and celery. Cook till vegetables begin to soften.
4. Add in chicken broth, tomatoes, red wine, bay leaves, rosemary, fennel seed and wild rice.
5. Return the legs and thighs to the pot and simmer 1 hour or possibly till rice is cooked.
6. In a separate pan saute/fry mushrooms. Add in vinegar and season with salt and pepper and add in to the pheasant stew.
7. Season the pheasant breasts and cook in a warm saute/fry pan 3-4 min per side till medium rare. Let rest a couple of min then slice on the diagonal.
8. To serve, ladle stew into bowls and garnish with sliced pheasant and minced basil.
9. NOTE: Can use any game for this, venison, quail, duck, etc, etc. If meat without bones (such as venison) is used, reduce amount to about 2 pounds.

© 2024 CookEatShare