Ingredients
- 4 Farm Raised chicken legs shopping list
- 4 oz. Deer shopping list
- 4 oz. Farm Rasied chicken breast shopping list
- 2 oz. Morels...dried shopping list
- 1 Cup chicken stock shopping list
- 3 Cups heavy cream shopping list
- 4 oz. ginger Jasmine...or any scented rice of choice shopping list
- 3 Tablespoon Farm Fresh butter shopping list
- Port shopping list
- salt and pepper shopping list
How to make it
- Soak your morels.
- Bone the chicken legs.
- Season the chicken breast and deer with salt and pepper,then grind together.
- Add the heavy cream,and a splash of the excellent Port.
- Fill the chicken legs,place two whole morels in each leg...again ,season with salt and pepper.
- Incubus the legs individually in glad wrap.
- Cook the scented rice.
- Steam the legs for 20 minutes in a steamer.
- Reduce the chicken stock and cream to about half,correct the seasoning.
- Add the remaining morels and puree everything.
- Add butter to the rice and mold it in the center of each plate.
- Place chicken leg next to the rice and spoon on some of the sauce.
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