THE RECIPES

ADAM LONG'S PAN ROASTED PHEASANT BREAST WITH RISSOTO AND MOUNTAIN GREENS - FROM EPISODE 102

THE BIRD

REMOVE THE ORGANS AND THE FEATHERS FROM THE PHEASANT AND BREAK THE BIRD DOWN BY SEPARATING THE BREASTS AND LEGS FROM THE CARCAS.

PHEASANT STOCK

ALL                 BONES AND MEAT SCRAPS FROM THE BIRD
1 CUP             ONIONS DICED
1/2 CUP          CARROTS DICED
1/2 CUP          CELERY DICED
1 TSP              WHOLE PEPPERCORNS
3 ½ QUARTS    WATER

IN A LARGE POT OVER HIGH HEAT , ADD ALL INGREDIENTS AND BRING TO A BOIL.   SKIM THE SCUM OFF THE TOP AND ALLOW TO SIMMER FOR ABOUT 1 ½ HOURS.

PHEASANT RED WINE REDUCTION

1 CUP             PHEASANT STOCK
1/4 CUP          CHIANTI
1 TSP             GARLIC MINCED
1 TSP             EXTRA VIRGIN OLIVE OIL

IN A SAUTE PAN OVER MEDIUM HEAT, ADD OIL AND SAUTE THE GARLIC FOR 1 MINUTE,  ADD THE CHIANTI TO DEGLAZE THE PAN.  ADD THE STOCK AND SIMMMER FOR 20 MINUTES, OR UNTIL DESIRED CONSISTANCY IS REACHED.

PHEASANT RISSOTO

1 ½ CUP         ABORIO RICE
6 CUPS           PHEASANT STOCK
1/4 CUP          YELLOW ONION MINCED
1 TBS             GARLIC MINCED
5 TBS             EXTRA VIRGIN OLIVE OIL

IN A SAUTE PAN OVER MEDIUM HEAT, ADD OIL AND SAUTE THE ONIONS AND GARLIC UNTIL TRANSLUCENT.  ADD THE RICE AND SAUTE FOR ANOTHER MINUTE.  ADD SMALL AMOUNTS OF STOCK TO THE RICE UNTIL IT IS ABSORBED AND CONTINUE COOKING UNTIL THE RICE IS COOKED THROUGH.

MOUNTAIN GREENS

1 QUART       MOUNTAN GREENS, STEMMED AND CLEANED
2 TBS           GARLIC MINCED
1/4 CUP        VEGETABLE OIL
1 CUP           PHEASANT STOCK

IN A LARGE SAUTE PAN OVER MEDIUM HEAT, ADD OIL TO PAN, ADD THE GARLIC AND COOK UNTIL IT BROWNS.  ADD THE GREENS AND COOK UNTIL THEY ARE WILTED.  DEGLAZE THE PAN WITH PHEASANT STOCK.

PHEASANT BREAST

SEASON EACH BREAST WITH KOSHER SALT AND PEPPER ON BOTH SIDES.  IN A SAUTE PAN OVER HIGH HEAT, SEAR THE BREASTS ON BOTH SIDES FOR 1 MINUTE.   FINISH IN A 350 DEGREE OVEN UNTIL COOKED TO AN INTERNAL TEMPERATURE OF 165 DEGREES.

PHEASANT LEGS

FRENCH THE LEGS TO FORM DRUMMETTES.  LIGHTLY COAT WITH FLOUR AND SALT AND PEPPER.  DEEP FRY IN 350 DEGREE OIL FOR 4 MINUTES.

 


Adventure Chefs' Twitter Page Adventure Chefs' Facebook Page Adventure Chefs' MySpace Page Adventure Chefs' YouTube Page

RECIPE LIST

Episode 101 - Brevard County, FL

Pat Martin's Dishes

Frank Scibelli's Dishes