Ingredients
- ~ Wild Rice ~ shopping list
- 2/3 Cup Wild Rice...rinse and drain shopping list
- 3 and 1/2 Cups Pheasant Stock...homemade shopping list
- 2 Tablespoons butter shopping list
- 1 Pound Sausage shopping list
- 1 Sweet Onion...chopped fine shopping list
- 1 Tablespoon Fresh Thyme Leaves...chopped shopping list
- 1 Pound White Mushrooms...stems removed and coarsely chopped shopping list
- 3 Tablespoons Parsley...freshly chopped shopping list
- Peppercorns in the mill...grind down shopping list
- In a pan...add the wild rice,three cups stock,bring to a gentle simmer,cover with a tight lid,and cook until rice is good and tender...or longer,for if the rice has been stored then you will have to cook it a bit longer.It will be done when it is tender to the bite and some grains start to break apart.Dump the rice into a colander and let it drain well.Heat your oven to three hundred fifty degrees.In heavy bottom fry pan,cook sausage until it's lightly browned,drain any excess fat and add cooked sausage to cooked rice.Heat butter and add the sweet onions,cook on low until they start to become a nice color,add the thyme,and cook a couple minutes,add this to the rice and sausage mixture,to the same pan add the mushrooms and saute until lightly browned,and liquid has disappeared,then add to the mixture that you have prepared before,adding the parsley and one half cup of stock,seasons with pepper,place in a glass casserole with lid,and bake until heated through.Serve hot on the side or allow to cool down and serve inside,down and around the pheasant. shopping list
How to make it
- ~ Brace Of Pheasant ~
- Getting ready to be roasted and toasted under glass...
- Brace of Pheasants...about two pounds each
- Oil
- Salt and Pepper
- Tuck,truss,and place a small bit of oil in roasting pan,roll the birds around in the oil,making sure to cover all sides,salt and pepper generously.
- Lay the birds on one side and place in a hot four hundred degree oven for fifteen minutes,then turn the birds to the other side and roast for another fifteen minutes,turn the birds on their backs and roast for another thirty minutes more.Remove from the heat and set aside.You will pour off the accumulated fat and reserve the brown bits for deglazing the sauce.
- ~ Saucy ~
- A couple Tablespoons Butter
- One Shallot...minced
- Four Mushrooms...sliced thin
- Some Morel
- Lemon...juice from half
- One Cup White Wine...The rest 'in' a glass :o)
- 3 Tablespoons Cognac...The rest 'in' a glass :o)
- I like the pair...
- Hot Sauce...dash or two
- A few Tablespoons Heavy Cream
- One teaspoon Pheasant Demi Glace
- One teaspoon Cornstarch with One Tablespoon Water
- Salt and Pepper
- Saute the shallots,and morel strips,and the mushrooms in the butter until soft,remove from pan and add the reserved mushroom liquid and three fourths cup of white wine,reduce to about three fourths cup,stir in the cream,lemon juice,cognac,pheasant demi glace,hot sauce,and mix well before bring it up to a boil,stir in the cornstarch mixture,stir,and return the reserved mushroom mixture to the sauce.When the birds are out of the oven,deglaze the roasting pan with the reserved white wine,stir into sauce until nice and creamy.
- Smile...And bring the birds to the table...side by side under a large glass dome cover,the twins buoyed on large slices of toasted country bread which will soak up any juices,and act as another vehicle for the rich sauce...search,and rescue the stuffing from in,down under,and around the brace...Carve at the table,the breast meat in elegant slices fanned out on the plate,the thighs served whole...the drumsticks,while tasty,are full of cartilage,and best enjoyed by the cook for a reward away from prying eyes.
- ~ Reading Between The Lines ~
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