Post by April B. on Feb 20, 2003 12:06:15 GMT -6
Leeks Pheasant
Serve with roasted yams and sauteed green beans with toasted pecans.
Ingredients:
3 medium leeks, thinly sliced, well cleaned, white parts only
7 scallions, trimmed and finely chopped
4 thinly sliced pieces proscuitto, chopped
1 pheasant, 2-1/2 to 3 pounds
1 medium parsnip, peeled and thickly sliced
1 medium pear, peeled, cored and thickly sliced
1-1/2 cups champagne
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
Preparation:
Preheat oven to 350 degrees F.
Mix together 1 cup of the leeks with the scallions and proscuitto in a small bowl. Set aside.
Pull away the breast skin of the bird by carefully inserting a finger under the skin at the neck, creating a space between the breast meat and the skin. Do the same on the other end, below the ribs.
With a sharp knife make 2-3 slits in the skin and flesh of both legs on all sides.
Stuff as much of the leek, scallion and proscuitto mix under the breast skin and into the slits as you can.
Combine any excess with the remaining 1 cup of leeks with the parsnips and pear slices and stuff inside the cavity.
Pour some champagne into the cavity and truss with butchers twine or secure with 1 or 2 bamboo skewers.
Place the bird in a large roasting pan and pour the remainder of the champagne over the bird.
Rub olive oil over the skin and sprinkle salt, pepper on top.
Cover and roast for about 1 hour.
Remove cover, baste and return to the oven uncovered until the internal temperature registers 165 degrees F when a meat thermometer is inserted into the drumstick, touching the leg bone.
Serve with the pan drippings and the leek and scallion mixture ladled over the meat.
Serves 4.
Wine Recommendation:
Chateau De Beaucastel's Chateauneuf-du-Pape (a white Rhone) has almond, peach and spicy flavors that drink exceptionally well with pheasant and with the champagne sauce.
Or:
Another fine French wine that has a floral nose with intense fruit with a lingering, spicy finish: Domaine Zind-Humbrecht's.
;D
Serve with roasted yams and sauteed green beans with toasted pecans.
Ingredients:
3 medium leeks, thinly sliced, well cleaned, white parts only
7 scallions, trimmed and finely chopped
4 thinly sliced pieces proscuitto, chopped
1 pheasant, 2-1/2 to 3 pounds
1 medium parsnip, peeled and thickly sliced
1 medium pear, peeled, cored and thickly sliced
1-1/2 cups champagne
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
Preparation:
Preheat oven to 350 degrees F.
Mix together 1 cup of the leeks with the scallions and proscuitto in a small bowl. Set aside.
Pull away the breast skin of the bird by carefully inserting a finger under the skin at the neck, creating a space between the breast meat and the skin. Do the same on the other end, below the ribs.
With a sharp knife make 2-3 slits in the skin and flesh of both legs on all sides.
Stuff as much of the leek, scallion and proscuitto mix under the breast skin and into the slits as you can.
Combine any excess with the remaining 1 cup of leeks with the parsnips and pear slices and stuff inside the cavity.
Pour some champagne into the cavity and truss with butchers twine or secure with 1 or 2 bamboo skewers.
Place the bird in a large roasting pan and pour the remainder of the champagne over the bird.
Rub olive oil over the skin and sprinkle salt, pepper on top.
Cover and roast for about 1 hour.
Remove cover, baste and return to the oven uncovered until the internal temperature registers 165 degrees F when a meat thermometer is inserted into the drumstick, touching the leg bone.
Serve with the pan drippings and the leek and scallion mixture ladled over the meat.
Serves 4.
Wine Recommendation:
Chateau De Beaucastel's Chateauneuf-du-Pape (a white Rhone) has almond, peach and spicy flavors that drink exceptionally well with pheasant and with the champagne sauce.
Or:
Another fine French wine that has a floral nose with intense fruit with a lingering, spicy finish: Domaine Zind-Humbrecht's.
;D