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Old 08-18-2011, 02:27 AM   #1
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Bolas Winter Signature dish

I cook a lot of game in season, I think I invented this recipe. The principles are the same for Fowl,Rabbit or Hare, for the Rabbit and Hare you remove the back fillets.
Prep 24 hours before, pick a young pheasant (little spurs on the birds ankle) remove the breasts and place in a dish with a glug of madeira cover and put in the fridge.
Cut the rest of the bird into quarters.
Fry bacon in a casserole remove, fry the quarters remove, fry onions, garlic,carrots and celery then put the quarters and the bacon back in the pot, add red wine and the same quantity of chicken stock, simmer till the meat is tender do not season, strain liquid and reduce to a good sauce, remove all the meat from the bones and shred.
Make a bulb fennel and onion Marmalade
Make some savory crepes put grease proof between each one cover and put in fridge.
Mix the fennel and onion marmalade with the cooked meat season and cover put in the fridge.
23 hours later or 1 hr before you eat take everything out of the fridge.
Make a pillow by filling the crepe with the marmalade mix, melt some butter and oil in a fry pan and place the pillows seam side down and gently fry for about 20 mins, do not turn, it should have a crisp bottom only.
Place sauce on the heat and add a nut of butter, do not boil.
Heat oil in a fry pan and fry breasts to taste, rest then split horizontely and fan.
Pace the pillow on you plate, put the breast on top then run your sauce around.
This is a good diner party dish because after the prep 24 hours before it takes 30 mins on the night to finish, also I don't think you will find anyone outside my circle of friends who has had it before.

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Old 08-18-2011, 02:50 AM   #2
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Now this sounds right up my alley! Lovely recipe :)
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Old 08-18-2011, 06:02 AM   #3
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Do you have a specific recipe you use for the crepes? I think this sounds good but I have no idea what fennel and onion marmalade would taste like. Probably fennel and onion.
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Old 08-18-2011, 07:14 AM   #4
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That sounds great!
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Old 08-18-2011, 10:07 AM   #5
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WOW!

A few questions, Bolas.....

1. How big is the pheasant? (lbs)
2. How many fennel bulbs and how many onions for the marmalade?
3. What seasonings do you use outside of salt and pepper?
4. How many people does this serve?
5. How many pheasants would you estimate to serve 8 people?

Milles mercis.
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Old 08-18-2011, 10:52 AM   #6
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This sounds really good!
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Old 08-18-2011, 10:57 AM   #7
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Bolas beautiful recipe. It's one of those that make my mouth water. Thank you for sharing
kades
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Old 08-18-2011, 11:19 AM   #8
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Quote:
Originally Posted by ChefJune View Post
WOW!

A few questions, Bolas.....

1. How big is the pheasant? (lbs)
2. How many fennel bulbs and how many onions for the marmalade?
3. What seasonings do you use outside of salt and pepper?
4. How many people does this serve?
5. How many pheasants would you estimate to serve 8 people?

Milles mercis.
June for anything other than Patisserie I don't measure.A young pheasant should be about 2lbs dressed and one breast per person should do when you are serving a starter and pud.The breast is just the tease, the pillow is the substance, it should be about 2 to 3" thick to give good presentation of the pink fanned breast.
Marmalade, I use a 2:1 ratio so two onions to the same sized fennel bulb, thats what we like but play with it. When I am using hare I put more fennel in as the meat is stronger.
Just salt and check because of the bacon.
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Old 08-18-2011, 11:27 AM   #9
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Quote:
Originally Posted by purple.alien.giraffe View Post
Do you have a specific recipe you use for the crepes? I think this sounds good but I have no idea what fennel and onion marmalade would taste like. Probably fennel and onion.
PAG I said crepes because the uk pancake is different to your. Mandolin 2 onions to one bulb, put in a heavy based pan with a splash of water, cartouche then put the lid on and cook it on the lowest heat possible for about 4 hrs. It tastes of sweet onion and aniseed heaven.
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Old 08-18-2011, 11:36 AM   #10
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This sounds delicious - and elegant. I'm often looking for recipes to serve company.
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