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Old 02-01-2011, 03:56 PM   #11
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My bad Craig, I reread your post and see where you said she suggested it (OOPS)... I was just thinking a classic coq au vin and because of the long braise that way wouldn't work... I googled some recipes and they are a much shorter cooking time, no more than 30 minutes... I also found one by one of my favorite chefs Mario Batali, the recipe was for pheasant farmers style... He sears the pheasant, removes it , makes the sauce and wraps the pieces of pheasant in pancetta before returning it to the sauce for 30 minutes... Sounds really good... Now if I could just get my hands on a pheasant!!!
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Old 02-01-2011, 04:03 PM   #12
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Quote:
Originally Posted by Mimizkitchen View Post
My bad Craig, I reread your post and see where you said she suggested it (OOPS)... I was just thinking a classic coq au vin and because of the long braise that way wouldn't work... I googled some recipes and they are a much shorter cooking time, no more than 30 minutes... I also found one by one of my favorite chefs Mario Batali, the recipe was for pheasant farmers style... He sears the pheasant, removes it , makes the sauce and wraps the pieces of pheasant in pancetta before returning it to the sauce for 30 minutes... Sounds really good... Now if I could just get my hands on a pheasant!!!
I'm pretty sure they aren't native to our state. More adapted to the west. Now, we do have an invasive species called moscovy duck, which I understand the French just love.

Hehe, Mario was a participant in the SOBE Wine and Food Festival a couple years back. I understand he got pretty "loose" and was dropping some serious "bombs" on the crowd one night.

Craig
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Old 02-01-2011, 09:20 PM   #13
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The last time I cooked a pheasant was about 30 years ago. I really don't remember the specifics, but I know I used apple cider & Calvados. It was sublime.

As best I can remember, I stuffed the bird with apples, and roasted it on high heat.

Then I deglazed the pan and made a sauce with the cider and Calvados.

I think if you've already partitioned the bird, you could brown the parts in a skillet, then flambe the Calvados over the meat. Add apples slices around it, and a bit of cider and place the entire skillet in the oven to finish. Be careful not to overcook. Set the meat aside to rest, and make a sauce from the liquids in the pan.
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