A Tale of Three Pheasants and Some Cupcakes

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No...this is neither the pheasant nor the cupcakes...




This is:




And this is:



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So, Dave went pheasant hunting, and while I do not like to hear any of the hunting stories (I am a Nurturer...not a hunter...), I do like to eat that which my D'Artagnan brings home...pheasant being one of the more desired game.

He had three pheasants. We weren't sure how to cook them, so ~ as we know to do when we're unsure about something ~ we let it *sit*, trusting that inspiration would come.

Sure enough, it did.

I had ordered the dvd Spain: On the Road Again from Netflix. This was a PBS special with Mario Batali and Gwyneth Paltrow traveling through Spain on a glorious food-fest. We didn't have to watch it for long before I was inspired. There was a part where Mario and Gwyneth were with a chef who was grilling partridge breasts, and I watched and listened VERY carefully.

While there was no way I was going to serve our pheasant as RARE (read: practially raw...and Mario suffered the consequences of that...) as that chef did, I did pick up on something else. The sauce that was served with the grilled bird. I heard Gwyneth say that it was some sort of stock that had been cooking.

And so, I told Sam and Dave that I would like the pheasants' breasts removed, as well as their thighs and legs. And then I wanted the remaining carcass for a stock.

And they went to work. Sam is always wanting to learn about butchering his own meat, so Dave was showing him how to do these birds...


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The beginning of my stock...pheasant carcasses and celery...


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In the stock: the fleshy bones, celery and leaves, onion, apples, bay leaves, kosher salt and freshly ground pepper.



I cooked that until the meat was tender. I removed the meat, strained the remaining stock, and put it back on the burner to reduce. And after a long, long time, this big pot of stock was reduced to THE most yummy, delectable, rich sauce I have ever had...




Not much of that sauce will be needed on our meat...just a little swirl of it will add a most delectable, powerful, deep, and lovely flavor...

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Meanwhile...Jake wanted to make CUPCAKES!! YAY!!



(...orange frosting...after all, it WAS Halloween day!!...)


(...and psst!...Jake's secret yummy frosting ingredient is a bit of almond extract...MUY DELICIOSO!!)

(...Monty sure would like to try some...)



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When my butchers were finished, we looked at the pile of meat we had ~ the breasts and the leg/thighs...and we decided to save the leg/thighs for another dinner. The breasts were beautiful and plenty of food for the three of us carnivores.

And so they were simply seasoned and pan-seared in olive oil. Drizzled with a bit more olive oil once they were plated. And then drizzled with a bit of the rich, reduced stock. On top are some exotic mushrooms cooked in butter and garlic.

...And dinner, my friends, is served...






Fan-FREAKIN'-tastic!!!

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Meal Two: Braised Pheasant Legs


Sam and I both knew that braising these legs would be the best way to utilize this beautiful meat. And so while he slept one morning, I checked one of our favorite cookbooks ~ The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef ~ for some inspiration.




And I found it. Page 165. Garganelli con Coniglio in Guazetto. OR: Braised Rabbit with Garganelli. I knew this would work with the pheasant legs & thighs. And so...we proceeded...

Seasoning the meat...

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Sam is chopping the veggies...

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Into the olive-oiled, heated pan...



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The browned pheasant legs and thighs...

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Into the pot with the reduced wine, reserved dried-porcini soaking liquid, and chicken stock...
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Getting ready for the oven...bay leaves, whole cloves and rosemary sprig...


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I love the steamy shots...




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After about 45 minutes of cooking in the oven, we have a beautiful pile of braised, shredded pheasant leg meat...

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Back into the pot, after reducing the veggies and liquid a little bit...


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Then onto the noodles...


Oh, Goodness. My new favorite meal.

Three pheasants. Two meals for three people. And dozens of delicious cupcakes.

EnJoy.
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