Chianti-braised pheasant w/prosciutto
This dish is the first dish to make when the pheasant season begins. This dish will become a favourite of every family member, and it can be a symbol announcing the advent of autumn.
- 2 pheasants, preferably hen pheasants
- 6 slices of Parma ham
- 10 garlic cloves, skinned
- 1 sprig of sage
- 1 sprig rosemary
- 1/2 bottle of chianti
- 125 ml double cream
- 75 g unsalted butter
- olive oil
- salt and pepper
Season the pheasants with pepper and a bit of salt. Wrap the Parma ham around the pheasants and secure with string.
Melt the butter in a stew pot that is large enough to contain both pheasants. Cook the pheasants on all sides until brown and put them aside. Pour the butter from the pot and add 2 tbsp of olive oil. Put all 10 garlic cloves and the herbs into the pot. Put the pheasants back into the stew pot and add red wine, covering 1/3 of the fowl. Cover with a lid – but not tightly, bring to a simmer at low heat and cook for about 35-40 minutes. Turn the fowl a quart turn every 10th minute and, if needed, add more red wine in the process.
Take the fowl up from the pot and remove the string. Open up between chest and drumstick to check whether the fowl is done. It is OK for the pheasant to be pink, but not raw. When done, the fowl is set aside to rest.
Meanwhile, we finish the sauce (which can, of course, also be done indoors, on the cooking plates in your kitchen). Set the heat at medium and add the cream. Leave the sauce to simmer for 5 minutes and season with salt and pepper. Half the pheasant and put them back into the pot. Leave the pheasants to simmer for another 5 minutes.
Porcini mushrooms Dauphinoise
Put the porcini mushrooms into a bowl and pour boiling water over, just covering the mushrooms. Leave the mushroom to draw for 15-20 minutes. Remove the mushrooms from the water and chop them coarsely. Save the water.
Warm up a saucepan at medium heat. Pour 2 tbsp olive oil into the saucepan and add the garlic and then the mushrooms. Add thyme leaves and season with salt and pepper. Pass the mushroom water through a fine strainer and reduce. Add the cream and let it reduce for 5-10 minutes.
Put the potatoes into a roasting dish. Season with salt and pepper and pour the mushroom sauce over the potatoes. Mix well and season with salt and pepper.
Bake the potatoes for 45-50 minutes till tender and golden at the top.
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