I had the pleasure of dining at The Reluctant Panther in beautiful Manchester, Vermont this fall. One of the dishes we enjoyed was the roasted pheasant. I am delighted to present the recipe for this delicious, festive dish to my audience– it is a perfect, elegant, yet somewhat light dish, perfect for Christmas dinner! The holidays evoke images of a roaring fireplace, a tree with lights, decorations, music, hot cider, boots, cold feet, snowmen, etc– even though I will be in South Florida this Christmas where it has snowed maybe once in the past 30 years, I can light my candles, turn up my holiday music, and bring a bit of Vermont holiday magic into my home, courtesy of one of my favorites, new Golden Palate Partner® The Reluctant Panther Inn & Restaurant. Looking for an elegant, warm, home away from home long weekend in Vermont this winter, or anytime? Visit The Reluctant Panther–it is elegant, charming, and the food is divine–pure Vermont at its finest, but in the meantime, you can enjoy a taste of Vermont right at home! I certainly plan to!
Roast Someday Farms Pheasant Recipe (1 Pheasant Serves 2)
Ingredients:
1 Whole Farm Fresh Pheasant quartered (reserving the bones for stock) Note: One thing I especially love about dining and cooking in Vermont is the emphasis on local produce, game, cheeses, syrup, jam, etc… the flavor and quality of pheasant, beef, or poultry raised on a small organic farm up the road is infinitely better! Whenever I can buy products from artisans in Vermont, I do–I know the dedication and quality will be there in every bite! If you’re not in Vermont, visit a top notch butcher or specialty store in advance, they will likely be able to get you a quality pheasant (or other products such as goose, duck, rabbit, lamb, etc. for the holidays–just be sure to visit well in advance to place your order, it is a busy time of the year and you don’t want to be disappointed. Then make some hot Apple Cider and start your Vermont-style holiday dinner! If you are planning to be four diners, simply use two birds, and double the recipe.
Pheasant stock
Pheasant Bones roasted Brown
1 Spanish onion Medium Dice
2 Carrot Medium Dice
1 Rib of Celery Med Diced
2 Bay Leaves (Fresh Is better)
12 sprigs fresh thyme
1⁄2 sprig fresh rosemary
4 cloves garlic (smashed)
10 black peppercorns
Method: Bring all ingredients to a slow rolling boil, Turn down to a simmer & let cook for 2 hours. Strain stock & Reduce on medium heat, this reduction of the stock will result in a nicely viscous sauce in the end. The reduction should be a total of 3⁄4. (stock should be made a day ahead for best results).
Wild Rice Pilaf
2 Cups Wild Rice
1 Spanish onion small dice
1 Carrot Small Dice
1 Rib Celery small dice
1 Tblspn Picked Fresh thyme
Salt & Pepper to taste
Water to cover
Method: Bring Rice to a boil for 2 minutes, next reduce to a simmer. You are looking for the rice to be tender but not Torn apart. (if the grain gets over cooked the tear or explode, it should be al dente). When you have achieved this, strain off any extra water & cool rice on sheet pan.
Butternut Squash Puree
1 Large Butternut Squash (peeled & Diced)
Water to cover
Method: Bring squash to a rolling boil (Do not boil hard as the squash will break up). When the Squash is fork tender separate the squash from the liquid, reserving the liquid to aide in the pureeing process. If a food processor is available puree the squash by adding small amounts of liquid to the desired consistency.
Aged Balsamic Macerated Figs
4 Dried Calmyrna Figs
1 sprig thyme
2 Tbsp Honey
2 Cups Aged balsamic. (regular is fine also)
1 Cup water
Method:In a stainless sauce pot add all ingredients & turn burner to low heat. Slowly simmer the Figs until they are completely soft & vinegar has penetrated the flesh to the center of the fruit. When this is achieved remove the figs from the vinegar & cool. Reduce the vinegar to a syrup state, to use while plating.
Cooking & Plating the Pheasant
Preheat your oven to 400 degrees. Salt & pepper the Pheasant on all sides lightly. Into a hot sauté pan, Put 1/2 oz pat of butter, when butter begins to brown add the pheasant skin side down With a sprig of thyme. Next place the Pan directly in to the oven. After about 10 mins Turn the Leg over to brown the other side. After 15 mins in the oven check the Breast & Leg section for doneness. A good guide is to cook it to a core temp of at least 165 degrees at the center. When the bird is done, let it rest in a warm area to finish the rest of the meal. Resting the Bird will allow for the Juices to settle back in to the meat rendering it juicy!! Next heat of the butternut Puree & The Rice. Check the seasoning of the puree & whisk in whole butter. For the Rice, add finely chopped Parsley & Chives to taste in a sauce pan until hot when the rice is hot, check your seasoning. For the Sauce take the reduced stock & heat it up when the stock is hot adjust seasoning & whisk in a small amount of whole butter to round out the flavor. Just before plating put the bird in the oven for about 5 mins with some of the Figs to reheat. Finally construct your feast. Bon Appetit!!!
Reluctant Panther Inn & Restaurant
39 West Road
Manchester, Vermont 05254
1800.822.2331
