~ Sundance ~ Recipe

How to make it

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• This you would have done the night before:
• Bone the breast and thigh meat of the pheasants.
• Place the bones in a roasting pan,sprinkle with salt and pepper,place the carrot,celery,onion within.Roast in a moderate oven for one hour or until nicely browned.Place the bones in a stock pot,cover with water and simmer for about 2 hours,strain and set aside...should be four cups of pheasant stock.
• In a heavy saucepan place the shallots,champagne vinegar,and Chardonnay.
• Over medium heat reduce until almost all is evaporated...do not scorch.
• Add the pheasant stock and cook until reduced to about half.
• Add the heavy cream and reduce until the sauce is thick and creamy,about twenty minutes.
• Lightly rub the pheasant pieces with olive oil.Charbroil skin side down and turn to finish browning until done.Slice the meat on an angle.
• Spoon some sauce on each serving plate and arrange the slices on the sauce.
• Sprinkle with roasted pine nuts...Spoon apple chutney on the side.
• Serve this with...Red Chile Grits,make with Ancho Puree,and a fine fresh fruit salad...
• Oh! And ...this!
• ~ Hair of the Dog ~
• 6 ounces of Lemon infused Vodka
• 2 ounces of Lemon Liqueur
• 14 ounces of Lemon Flavored Sparkling Water
• 2 Tablespoons Pomegrante Juice
• 4 Lemon Wedges,for garnish
• 4 Mint Leaves,for garnish
• Combine the vodka,liqueur,sparkling water,and pomegranate juice in a pitcher.
• Stir and pour over ice cubes in glass.
• Garnish each with a lemon wedge and mint leaf.
• ~ GOOD MORNING ~