Pheasant Au Vin
Ingredients
For the pheasant:
N 2 whole pheasants approx. 6 lbs/2.75 kg
G 225 (½ lb) thick cut bacon sliced
G 250 (1 cup) whole pearl onions
G 500 (2 cups) cremini mushrooms cleaned and halved
L 1 (4 cups) dark chicken or game bird stock
mL 500 (2 cups) red wine
G 155 (1 small can/5.6oz) tomato paste
G 200 green beans
N 4 bay leaves
N 1 sprig rosemary
N 2 sprigs thyme
N 1 clove of garlic
N ¼ bunch of parsley
Salt, pepper and extra virgin olive oil to taste
For the Spätzle:
G 500 (2 cups) all-purpose flour
mL 125 (1/2 cup) whole milk
N 4 whole eggs
N 1 pinch ground nutmeg
N 1 pinch pepper
G 5 (1 tsp) salt
G 5 (2 tsp) thyme
G 15 (1 tbsp) grain mustard
Preparation
- Cut the pheasant in half lengthwise down the back and between the two breasts, cut the legs off the body. Cut the breasts in half. You will have 6 pieces per pheasant.
- Season the meat with salt and pepper and pre heat a large skillet on high.
- Add the bacon and cook until crispy 4-5’ on medium high, remove and reserve.
- Add the pheasant meat, skin side down and cook until it is golden brown 2-3’ per side.
- Remove and add the onions, mushrooms and crispy bacon and cook for 2-3’.
- Add the pheasant back to the pan and add the wine. Cook off the alcohol for 2-3’ then add the stock and tomato paste. Cover and transfer to the oven at 160° C (325° F) and cook for around 2.5 hours or until the meat is tender.
- Clean the green beans and cook them into a pan with oil and garlic for about 15-20’. Season with salt and pepper to taste.
- While the pheasant is in the oven, put all of the Spätzle ingredients into a mixing bowl. Whip on medium speed for 4-5’ to develop a strong gluten.
- Boil salted water in a large pot and cut the dough into noodles into the boiling water with a palette knife and cutting board or push the dough through a colander with a ladle.
- Remove the noodles with a mesh strainer and reserve on a baking sheet until all of the dough has been cooked.
- Pan fry the noodles in a large pot on high heat in a little oil and butter and serve slightly crispy with the pheasant on top, the green beans, the onions and the mushrooms.
Other
ChefMichael Hunter
Wine CouplingAlto Adige Cabernet Sauvignon DOC
Other Info Ring Necked Pheasants are one of the most beautiful, delicious and prized game birds to hunt and eat. Similar in size to a small chicken their flavour is far superior. The meat is dark pink to almost red and the skin and fat is a beautiful rich yellow colour. Upland Pheasant hunting is one my favourite styles of hunting. I absolutely love the physical aspect of hiking for miles and watching the dogs work over the gorgeous grasslands where they live. This recipe is a great way to use the whole bird and the gentle braise makes the rich flavourful meat very tender. Adding the Spätzle to the pheasant, the recipe serves 6. Kcal 630* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
