Friday, November 12, 2010

A FAVORITE NOVEMBER 'REMEMBER' SUPPER ~ ROAST PHEASANT with 'SHOTGUN SAUCE' / PEAR & GOAT CHEESE SALAD


~ Olivier de Serres


~ Pheasant country (Hubbard Lake)

~ Prime pheasant habitat

______________________

ROAST PHEASANT with 'SHOTGUN SAUCE'


~ With Michigan's prime habitat of open fields, forest edges, and marshy wetlands, 'Ring-necked Pheasants' thrive. This delicious recipe pays homage to this stately bird (almost too beautiful to eat) and hopefully my dear friend, Anne*, who verbally shared this treasured recipe, 'tweaked' a bit throughout the years.

_______



1 dressed and cleaned pheasant per person

vegetable oil


Basting Sauce:


Combination of orange juice, 7-up, and white wine

coarse salt & freshly ground pepper


Stuffing (per person)


1/3 cup cooked wild rice*

2 Tbsp. toasted pine nuts

1 Tbsp. fresh thyme

1 Tbsp. melted unsalted butter

coarse salt & freshly cracked pepper


Shotgun Sauce:


1 jar current jelly

2 Tbsp. butter

2 Tbsp. fresh lemon juice

2 Tbsp. A-1 Steak sauce

2 Tbsp.Worcestershire sauce

2 jiggers good sherry (Harvey's Bristol Cream)


  • Preheat oven to 450-degrees. Sprinkle inside and out of pheasant with salt & pepper. Brush with oil.
  • Combine orange juice, 7-up and wine for basting sauce.
  • Combine cooked rice, toasted pine nuts, butter, thyme, salt & pepper. Stuff pheasant with rice mixture.
  • Arrange in roasting pan. Pop in oven and reduce heat to 350-degrees. Baste every 15 minutes with basting sauce. Do not overcook but roast until internal temperature reaches 160-180 degrees, perhaps 45 minutes depending on size of pheasant.
  • Melt current jelly in saucepan. Combine remaining Shotgun Sauce ingredients. Brush with glaze the last 15-20 minutes.
  • Remove from oven and let rest before serving with remainder of Shotgun Sauce and Pear & Goat Cheese Salad.


Note: 1 cup uncooked wild rice yields 4 cups cooked. Rinse rice and add 4 cups organic chicken stock or water mixed with orange juice for each cup of rice. Heat to boiling, cover and simmer over low hear 40-50 minutes, until grains are tender.


* Thank you dear Anne. This is a re-post in memory of my dear friend, who will live forever not only in the many times I have enjoyed this delicious treat in her home but her glorious way of, no matter what in life was going on, always said when asked, "As we speak, all is fine ...!" Besides this treasured recipe, I treasure/embrace her simple response.


__________________________



PEAR & GOAT CHEESE SALAD


~ Adapted from the original book, COOKING the NOUVELLE CUISINE in AMERICA, this flavorful autumn salad of pear and goat cheese is the perfect marriage of texture and taste.

*

1/2 head Boston or Bibb lettuce per person

4 Tbsp. walnut or peanut oil

1 Tbsp. champagne or red wine vinegar

1/2 tsp. dry mustard

4 oz. Montrachet or other French goat cheese

1 ripe red pear

coarse salt & freshly ground pepper


  • Combine oil, vinegar, mustard, salt & pepper and set aside. Just before serving slice goat cheese into small pieces and quarter the ripe pear, removing core from each quarter and cutting quarters into 1/4-inch slices. Drizzle lettuce with dressing and lightly toss.
  • Place salad on left of serving plate, garnish upper right hand corner with pear slices and lower right hand corner with goat cheese slices.


Note: This recipe is for 1 person ... easily doubled or tripled.


11 comments:

Msrobin said...

I just love November's subtle colors, so beautiful in a more gentle way. That corn field looks so much like my new home here in Ohio. It's been six years, and it finally feels like home to see the soybeans, corn and wheat always growing nearby.

Curbstone Valley Farm said...

Mmmm...both recipes sound fabulous! I make a red wine poached pear and goat cheese salad at Thanksgiving. Pears in salad are one of my favorites. The pheasant recipe reminded me of the last time we were in Yorkshire. It was breeding season for wild pheasant, and I've never seen so many running across a road in my life! Of course, the boys were in such a hurry to find the girls, they'd always forget to look both ways before crossing the road! :P

joey said...

Love to hear your loves for Ohio, Robin, after life here in MI. For many reasons, I love November, not the favorite of many. Happy that you do too!

As cooks, enjoy notes as we both drool, Clare :) I am a huge fan of pheasant, both wild and domestic ... very different, yet each good. (I do hate to see photos/be reminded of beautiful pheasants when dining :)

garden girl said...

I love November too Joey, and this sounds like a lovely November meal. Pears and goat cheese are a perfect combination.

Happy Birthday! xoxo

The Whimsical Gardener said...

Joey, the first image is postcard perfect! A very dramatic shot.

Edith Hope said...

Dear Joey, Pheasant... a most wonderful dish, so perfect for these dreary days in England when one needs the comfort of such richly flavoured food.

joey said...

Hi, dear Linda. Yes, we both have reason to love November, fellow Scorpio. Do hope your birthday was wonderful. Mine was delightful!

Thank you, Whimsical. I love the look of waning autumn, sky and land so complimentary.

Pheasant is one of my favorite autumn comfort foods, dear Edith. After being spoiled by a week of awesome weather, Indian Summer, today is bleak and dreary :(

Kala said...

The pheasant live in a beautiful place I can see! And the salad recipe sounds so good.

joey said...

In all seasons, Hubbard Lake is indeed beautiful, Kala. And the salad is good :)

Kathryn/plantwhateverbringsyoujoy.com said...

Oh, Joey, I love that you posted this recipe for pear and goat cheese salad. It is perfect for us for Thanksgiving. Thank you! You are the best treasure for the best recipes. So appreciated! Kathryn xoox

joey said...

Very simple and good, dear Kathryn. Happy Thanksgiving, dear friend ... so, you are entertaining?