Pheasant with Cranberry Gel, Braised Radicchio and Black Cardamom Streusel

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.