If desired, pheasant breasts alone may be used in this dish. Many specialty stores stock pheasant. In the United States, pheasant are raised domestically.
Generally, farm-raised pheasants weigh about 1 1/2 pounds and may be roasted whole. However, larger pheasant must have its legs removed and braised separately.
In Ireland, pheasant may only be hunted during the official season.
Serves: 2
Recipe by: Tina Walsh, Co., Kilkenny
1 whole pheasant, trimmed (about 2 pounds)
2 slices bacon
1 tablespoon melted butter
1 medium all-purpose potato, peeled and cut into chunks
1 medium parsnip, peeled and cut into chunks
I/2 cup heavy cream
2 tablespoons butter
2 tablespoons diced scallion onion
salt and freshly ground black pepper, to taste
1/4 cup apple juice
1 cup brown stock
1 Granny Smith apple, peeled, cored, and diced
1/4 cup seedless red grapes
Pheasant:
Preheat oven to 425 degrees F.
Remove the legs from the pheasant. Insert point of a knife into pheasant where the meaty part of leg meets the breast; slice through skin to hip joint to expose joint. Stick knife directly into the joint and sever leg. Repeat on other side. Trim the legs at the narrow end, and expose the drumstick bone.
Remove breast meat in one piece by inserting blade of knife fiat along breastbone. Follow contour of the bone with knife, and breast will come away from frame. Repeat on other side. Pull skin from the pheasant breast and discard. Season the breasts with salt and pepper. Wrap the pheasant breasts in the bacon slices.
Over high heat, sear the pheasant breasts and legs on an ovenproof skillet, place the pheasant in the preheated oven for 10 minutes, baste with melted butter and pan juices during the roasting process. Remove and keep warm.
Potato and Parsnip Puree:
In a 3-quart saucepan, cook potatoes and parsnip until soft, about 20 minutes. Drain, let dry, and mash until smooth.
Place cream in a medium saucepan and over medium heat, bring to a boil. Add potato-and-parsnip puree. Add butter and scallion. Season to stirring well.
Sauce:
Pour off fat from skillet. Deglaze with stock. Add apple juice and simmer gently over medium heat, 2 minutes.
Strain stock into a separate saucepan add cream and reduce to a thick consistency.
Add the apple and grapes and heat, 30 seconds.
Presentation: Place the parsnip-and potato puree on a warmed plate. Slice the pheasant legs and breasts and place on the potato-and parsnip puree. Coat with the apple-and-grape sauce. Cranberries or red currants tossed in Irish Mist may also be added as a garnish.
