Search the entire site for recipes

Search for :

Pheasant with Champagne Cabbage Vi (Assembly)
Pheasant with Champagne Cabbage Vi (Assembly) Category:     Vegetables 
Views:     307 
Ratings:    
Comments:    
Ingredients And Procedures

Pheasants ** Pheasant Stock ** Mousseline Stuffing ** Pheasant Sauce ** Champagne Cabbage ** 6 tb Butter, clarified **

** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V (Cabbage). To Assemble: ============ Place the leg-thigh portions of the Pheasants, skin side down and short ends toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. Spread about 1/3 cup of stuffing on each portion and fold meat over to form a 1/2-inch border on each of the 2 long sides. Starting with a short side, roll the stuffing and meat into a neat cylinder. Use kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30 minutes.) Preheat oven to 450 F. Heat 6 tablespoons of clarified butter in a large oven-proof skillet. Salt and pepper the stuffed leg packages and saute, shaking pan occasionally, until golden on all sides (about 4 minutes.) Place skillet in oven and roast for 4 minutes. Return skillet to the top of stove over medium-high heat. Add breast halves to the pan, skin side up, and sprinkle with salt and pepper. Saute for 2 minutes, shaking pan occasionally. Turn breasts skin side down, sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) Transfer meat to work surface. Cut leg-thigh portions crosswise into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal. To Serve: ========= Mound about 1/2 cup of cabbage in the center of each of 4 warmed serving plates. Place leg-thigh slices around bottom of each plate, overlapping slightly. Place breast slices in a fan pattern at top of each plate, overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

Rate this recipe!
Send this recipe to your friends
Comments
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :

Website:

Your comment (Required):



Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
ARMADILLO EGGS
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Ground Beef Stroganoff
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup


Twitter








Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2018 Sean Noble, All rights reserved
Read our Disclosure Policy