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Mississippi Pheasant




Source of Recipe


rc


List of Ingredients







Green Apple and Dried Cranberry Chutney
Sweet Potato ~ Crispy Leek Hay Stack

3 Pheasant
Cleaned, skinned and cut into quarters. (ribs removed for stock)
Add to marinade and refrigerate covered.

Sherry Marinade
1 cup sherry vinegar
3 cup canola oil (salad oil)
1 tbs honey
2 tsp garlic (chopped)
2 tsp onion (chopped)
1 tsp black pepper
1 sprig thyme chopped
Tip: Do not add salt to this marinade as it will dry the pheasant out.
Marinade for 2- 12 hours

Pheasant Stock
Pheasant bones
1 tbs. canola oil
1 each onion (diced)
1 clove garlic (crushed)
1 stalk celery (diced)
1 each carrot (peeled & diced)
6 cups water
1 each roma tomato (diced)
salt
black pepper
heat oil in a small pot.
Add bones and cook until lightly browned
Add onion, celery, carrot and garlic
Cover with water and add tomato
Simmer 45 minutes
Strain and reserve.

Green Apple and Dried Cranberry Chutney
3 each granny smith apples (diced)
1 tbs canola oil
12 oz. dried cranberries
4 ounce Courvoisier
2 ounce hot water (soak the cranberries 2- 12 hours in brandy and water)
1 cups Pheasant Stock
2 ounce Courvoisier
salt
black pepper
parsley (chopped)
4 ounces butter
Heat oil over a medium flame.
Add diced apples and sauté lightly.
Season and flame with Courvoisier.
Add cranberries and pheasant stock and cook for five minutes.
Finish with parsley, butter and adjust seasoning if needed.
Hold warm.

Sweet Potato ~ Leek Haystack
3 each sweet potato (peeled, shredded finely)
6 each leeks (whites only) cut finely.
2 quart canola oil (320 degrees)
Heat oil to 320 degrees.
Add sweet potatoes and cook until lightly colored.
Add leeks directly to sweet potatoes and carefully stir together.
Season with salt and black pepper.

Morning or Day Before Cooking Pheasant
Clean and marinade Pheasant.
Make stock. Cool and Hold
Cut sweet potatoes and leeks. (each can be done up to 12 hours in advance.)
Marinade Cranberries.

At Meal Time
Heat Grill and Oil for frying.
Make Apple Cranberry Chutney and hold on top rack.
Fry Sweet Potatoes ~ Leek Haystack and hold on top rack.
Season and Grill Pheasant. (Cook only until Medium)
Medium- Red Very Hot Center. It will carry over to a hot pink if you wish.
Plate food and Enjoy


Recipe