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Pheasant with Chanterelle Cream
Used with permission from the new cookbook
Mangia with Quattro
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Pheasant with Chanterelle Cream. Serves 6
1 medium spaghetti squash, split in half lengthwise, seeds removed
Six 5 oz pheasant breasts (or free-range chicken breasts or quail)
Salt
Ground black pepper
2 Tbsp olive oil, divided
12–15 fresh chanterelle mushrooms
1 cup chicken stock
1/4 cup brandy
1 cup whipping cream
5 cloves garlic, minced, divided
1 small white truffle (or 1 tsp white truffle oil)
1 bunch rapini, blanched, drained, roughly chopped
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Instructions
- Preheat the oven to 350°F.
- Place the squash cut side down in a roasting pan containing enough water to cover the bottom of the pan. Cover with tinfoil and roast until tender, 35 to 40 minutes. Remove the squash from the pan and cool. Once it’s cooled, use a fork to pull the flesh away in long, spaghetti-like strands. Set the strands aside.
- Increase the oven to 400°F.
- Season the pheasant with salt and pepper.
- Heat 1 Tbsp of the olive oil in a roasting pan on the stovetop. Place the pheasant, skin side down, in the hot oil and sear it until it’s golden. Flip it over, transfer it to the oven and roast it for 7 to 10 minutes. The pheasant should be just cooked through; any longer will overcook the meat, leaving it dry. Set aside to rest.
- Return the roasting pan to the stovetop over medium-high heat. Sauté the chanterelles briefly in the hot pan before deglazing it with the chicken stock. Add the brandy and flambé. Add the cream and reduce until the sauce coats the back of a spoon.
- Heat the squash in a saucepan in 1 tsp of the olive oil and half the minced garlic. Season with more salt and pepper, and a few slices of the truffle or a drizzle of truffle oil.
- Sauté the rapini in the remaining 2 tsp olive oil and the remaining garlic until it’s heated through. Season to taste with more salt and pepper.
- Place some squash in the centre of each plate and spoon rapini overtop. Stack sliced pheasant breast on top of the rapini and drizzle with sauce.
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