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Ingredientes
- 2 med cooking onion
- 1 stalk celery
- 2 lrg carrot
- 1 kg pheasant bone
- 1/2 c. white wine
- 2 x bay leaves
- 2 Tbsp. juniper berries
- 12 sprg fresh thyme
- 10 whl black peppercorns
- 6 x roma tomatoes
- 1 c. plus 3 tbsp. extra virgin olive oil
- 4 x breasts of pheasant
- 4 x Yukon Gold potato
- 2 Tbsp. cool sweet butter, cut into small pcs
- 1 Tbsp. freshly minced parsley
- Â Â sea salt
- Â Â freshly grnd black pepper
Direcciones
- Preheat oven to 400 degrees Fahrenheit.
- Cut onions, celery and carrots in half lengthwise and roast in pheasant bones till lightly browned (approximately 40 min) stirring occasionally. Place all bones and vegetables in stockpot and just cover with cool water.
- Deglaze the roasting pan with white wine. Add in bay leaves, berries and 8 sprigs of thyme and peppercorns. Bring to a simmer and turn down heat, gently simmer for approximately 1 hour skimming the stock every 10 min. Strain and reduce the stock till 1 1/2 c. of liquid are left. Set aside.
- Wash and half tomatoes (removing stem end) and place in shallow roasting dish, preferably ceramic, add in extra virgin olive oil and cut tomatoes. Bake in oven skin side up for approximately 30 min. Set aside when cooked.
- Season pheasant breasts and sear skin side down on medium heat in no oil, turn over after 2 min and place in oven at 400 degrees Fahrenheit for 20 min or possibly till medium rare to medium. Remove from oven and rest for 15 min. Deglaze pan with water and add in drippings to stock mix.
- Heat a 6 to 8 inch non-stick pan to medium heat. Grate potatoes in a course grater or possibly on a mandolin. Add in extra virgin olive oil to pan and place grated potatoes in pan and cook till bottom is golden and does not stick to pan. Flip over and place in oven for 20 min at 350 degrees Fahrenheit. Let cold on wire rack.
- Reduce stock mix to 1/2 c. and whip in butter, add in remaining fresh thyme and parsley and season with salt and pepper.
- Cut rosti potato in 4 pcs and place on plates. Place 3 half confit of tomatoes on top of rosti. Place pheasant breast on top of tomatoes. Finish with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 898 | |
| Calories from Fat 630 | 70% |
| Total Fat 71.36g | 89% |
| Saturated Fat 12.71g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 102mg | 4% |
| Potassium 1685mg | 48% |
| Total Carbs 57.75g | 15% |
| Dietary Fiber 8.1g | 27% |
| Sugars 10.73g | 7% |
| Protein 8.15g | 13% |
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