Pheasant With Shallot Cider And Burning Oak Leaves Recipes

Steps:

• Make the Pheasant: Season pheasant with salt and pepper. Place pheasant, thyme, bay leaf, and butter in a vacuum bag and seal on the highest setting. Cook en sous vide at 160 degrees for 25 minutes. Transfer bag to large bowl of ice water to cool for 15 minutes. Remove breast from bag and discard remaining contents. Cut breast into 3/4-inch cubes. Cover with damp paper towel and refrigerate until ready to use.
• Make the Shallots: Preheat oven to 350 degrees. Toss shallots with oil and salt. Place in a small roasting pan or ovenproof skillet; roast until very soft, about 1 hour. Remove from oven and let cool completely. Remove papery skin and thin translucent skin from shallots. Cut into 1/2-inch cubes. Refrigerate until ready to use.
• Make the Cider Gel: Line a 4 1/2-by-6-inch shallow pan with plastic wrap. Peel and core apples and cut into 2-inch pieces. In a small saucepan, bring apples, cider, salt, and agar-agar to a simmer over medium heat; simmer until apples are soft, about 15 minutes. Transfer to a blender; blend until smooth. Strain through a fine mesh strainer into prepared pan. Transfer to refrigerator, taking care to keep level; let chill until set, about 2 hours. Cut into 1/2-inch cubes; refrigerate until ready to use.
• Prepare the Oak Branch Skewers: Using a vegetable peeler, pare one end of each twig to about thickness of a bamboo skewer with leaves on opposite end.
• Make the Dry Tempura Base: In a medium bowl, mix together flour, baking powder, and cornstarch; set aside.
• To Serve: In a medium bowl, gently fold sparkling water into 75 grams (2.6 ounces) dry tempura base with a fork. Line a baking sheet with a double layer of paper towels; set aside. Heat oil in a medium saucepan until it reaches 375 degrees on a deep-fry thermometer.
• Gently thread 1 shallot piece onto each oak branch, followed by 1 cube of cider and 1 cube of pheasant; season with salt and pepper. Dredge in flour, shaking off any excess.
• Dip shallot, cider, and pheasant on skewer into tempura batter so that it just covers the cubes; let any excess drip off. Holding leaf end of skewer, immediately immerse battered cubes in oil until crisp and lightly browned, about 3 minutes. Drain on paper-towel-lined sheets and season with salt and pepper.
• Ignite leaves with a kitchen torch and quickly extinguish; serve while leaves are still smoldering.

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Steps:

• Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
• Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
• Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
• Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.