One of the great markets in the world is Harrods in London. During the fall-winter time frame they carry games from the fields and forests of Great Britain. Working at Le Gavroche restaurant in London, I was first introduced to game birds taken from the wilds. There was always one caveat when you enjoy games, watch out for the buckshot.
We had pheasant, grouse, duck, rabbit and venison on the menu. The birds came in feather so we had to pluck, eviscerate, bard and truss the birds. The mammals were skinned and broken down into the prime cuts. One large caution always was to avoid overcooking as game meats are lean.
Here is a great recipe for pheasant. It would also work for most game birds and rabbit.
Supreme of Pheasant Smitane Under Glass
Pheasant 1 each, plucked, eviscerated, head and feet off
Celery 2 stalk, diced ½ inch
Onions 1 each, diced ½ inch
Carrots 2 each, diced ½ inch
Thyme 2 sprig
Garlic 2 cloves, crushed
Butter ¼ pound
Pheasant stock 2 cups, reduced
or chicken stock
Sour Cream ¾ cup or creme fraiche
Onion ½ cup, chopped fine
Butter, unsalted 1 as needed
Salt and Pepper 1 to taste
Belgian endive 6 each, trimmed
Butter 2 ounces
Chicken Stock 1 cup
Salt and Pepper 1 cup
Romanesco 6 ounces, trimmed, blanched
Fleurons 2 each
White Wine ¼ cup
Tie up the pheasant using kitchen twine. Season with salt and pepper. Brown all sides in butter in a roasting pot. Add the celery, onion, carrots, thyme and place in a 400 degree F. oven. Roast for 35-45 minutes until the juices run clear from a thigh when pierced with a knife. Otherwise, use a meat thermometer and insert into the thigh. It is done at 155 degrees F. Keep warm. It is best to turn the bird upside down to have the juices flow back to the breast meat.
Place a small amount of butter in a 1 quart sauce pan over moderate heat. Add the chopped onions and cook until soft without coloring. Add the white wine and pheasant stock then reduce by half. Add the sour cream and reduce over medium heat until thick. Adjust salt and white pepper seasoning.
Place butter in a sauté pan over medium high heat. Add the trimmed Belgian endive and season with salt and pepper. Brown on all sides. Add chicken stock, cover with a lid or piece of parchment paper. Reduce heat and braise slowly until tender, about 15 minutes.
Fleurons: These are made from puff pastry cut into crescent moon shapes about 3 inches long. They are brushed with an egg wash and baked until browned and crisp.
To present the pheasant, remove the string from the bird, place on a serving platter, reheat the endive, heat the romanesco in butter (and season). Arrange all around the pheasant. Top with a glass dome if you are using one and present to the guests. Carve table side for an elegant service.
