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Pheasant with Cranberry Gel, Braised Radicchio and Black Cardamom Streusel
Domestically raised pheasant is readily available for food service and makes an interesting alternative to chicken. The birds can be simply roasted and plated or gussied up with sauces and garnishes, as chef Carlisle does in this recipe. He starts by deboning the pheasants and then cooking the meat sous vide for a tender, juicy end result.
Servings
8
8
Cuisine Type
- american
Day Part
- Dinner
Menu Part
- Entree
Main Ingredient
- Poultry
- Berries
Source: MacFarlane Pheasants
Domestically raised pheasant is readily available for food service and makes an interesting alternative to chicken. The birds can be simply roasted and plated or gussied up with sauces and garnishes, as chef Carlisle does in this recipe. He starts by deboning the pheasants and then cooking the meat sous vide for a tender, juicy end result.
Ingredients
Pheasant
3 whole pheasants, deboned
Nonstick cooking spray
3 tsp. salt, divided
1 1/2 tsp. meat glue
1/2 cup European-style butter
1 tbsp. olive oil
1 1/2 tsp. garlic
1 1/2 tsp. thyme
1 1/2 tsp. rosemary
Cranberry Gel
1 cup dehydrated cranberries
7 oz. cranberry juice
1/2 tsp. xanthan gum
Braised Radicchio
1/4 cup radicchio
2 tbsp. liquid veal demi-glace
2 tsp. salt
Black Cardamom Streusel
3/4 cup European-style butter
1/2 cup brown sugar
1 1/3 cups flour
2 1/2 tsp. salt
1/4 cup cocoa powder
2 tbsp. + 1 1/2 tsp. black cardamom
Steps
Prepare pheasant: Leave skin on first and second bird; remove skin from the third. Place plastic wrap on a quarter sheet tray, spray with nonstick cooking spray. Place first bird skin-side down on tray. Salt the meat side, sprinkle with meat glue. Place skinless pheasant on top. Repeat salt and meat glue. Place last bird, skin side-up, on top of pheasant stack. Wrap plastic wrap around the whole sheet tray, refrigerate; press pheasant for 24 hr.
Remove pheasant from sheet tray, place into a vacuum-sealed bag. Place sealed pheasant in a water bath for 16 hours on 138 F. Remove from water bath, remove bird from bag.
On 9 x 13 in. baking pan, place pheasant stack, skin side down. In small bowl, combine butter, olive oil, garlic, thyme and rosemary; stir to blend. Baste the pheasant stack with butter/oil mixture. Bake at 350 F for 8 to 12 min., until the skins are crispy.
Prepare cranberries gel: In a blender, combine dehydrated cranberries and cranberry juice; mix well. Add xanthan gum; blend for 30 sec. Place the cranberry gel in a serving container or squeeze bottle; set aside.
Prepare radicchio: In a sauté pan, char radicchio; set aside. In a med. skillet, heat demi-glace. Add radicchio, let simmer 5 min. Salt to taste; set aside until ready to plate.
Prepare streusel: Reduce oven temperature to 300 F. In stand mixer with bowl, combine brown sugar, flour, salt and cocoa powder; mix together. Add cold butter; mix until a crumbly consistency is achieved. Add black cardamom, mix. Place mixture on 9 x 13 in. baking pan. Bake 15 to 20 min., or until crunchy. Remove from oven; set aside until ready to serve.
To plate, sprinkle black cardamom streusel on serving dish; place five dots cranberry gel in between streusel. Lay braised radicchio on top of crumble and top off with pheasant.
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