Hello my gourmet friends!
You may know that I live in Blois, a few miles away from the Sologne region, famous for its game hunting (I don’t want to raise any debate here, I know this can be a cleaving subject…). So one of my friends went hunting and brought me 3 pheasants back, straight from the forest to my kitchen.
It was a first for me, I almost never cook game… I had the idea to try a guinea fowl recipe I had the chance to work on at the Alain Ducasse cooking school, but this time with pheasants plus a few adjustments…
Well… It was a great idea!! (Yes I am congratulating myself here… 😉 ).
I had just bought a new Staub stewpan… The timing was perfect !!
For those who are reluctant about game meat because of a taste a little bit too strong, just notice that this recipe with a slow cooking, and all the ingredients put in my amazing blue casserole, give a perfect flavor to the pheasant.
I wanted at first to cook a potato puree on the side, but I didn’t have enough time. So I went for the usual pastas from Barilla! Everybody loved the dish, young or less young … 🙂
Okay now, you are intrigued … Shall we? The recipe, Chef!
- 6 pheasant fillets
- 6 pheasant thighs
- 1 onion
- 3 cloves of garlic
- 3 carrots
- 200 g butternut
- 3 tomatoes
- 10 cl tomato sauce
- 15 cl white wine
- 1 liter of poultry broth
- 15 g butter
- 3 tablespoons of olive oil
- Ground ginger
- Red mild pepper
- Espelette pepper
Heat the butter and olive oil in a stewpan.
Fry the fillets and thighs until they get a light golden color. Set aside.
In the same pan, cook the onion cut in 4 pieces, add the garlic, then pour the wine.
Boil for 2 to 3 minutes.
Add the carrots and the butternut (peeled and cut in 1 inch pieces).
Keep on cooking at rather high heat (7-8 on a scale of 1 to 9) and add 1/3 of the poultry broth. Cook until you have significantly less sauce.
Add another third of the broth, cook again until you have less sauce.
Finally, add the last third of the broth, the tomatoes, the tomato sauce and the pheasant fillets and thighs.
Season with salt, curcuma, ground ginger, paprika, red mild pepper and Espelette pepper.
Cook at low heat (2 on a scale of 1 to 9) with cover for at least one hour.
Before serving, taste the sauce and adjust seasoning and add pepper.
In order to have a very soft meat, I recommend to make sure to cook slowly at low temperature.