Braised and Smoked Pheasant with Nectarine Compote and Mushroom Duxelle

Created by Executive Chef Shep Drinkwater, CEC, CDM, CFPP
Classic Residence by Hyatt at The Glen
Serves 4

MUSHROOM DUXELLE:

• 2 tablespoons extra virgin olive oil
• 2 ounces shallots—chopped fine
• 12 ounces mushrooms—chopped fine
• 6 ounces white wine
• 8 ounces heavy cream
• pinch salt—to taste
• pinch pepper—to taste

BRAISED PHEASANT LEG:

• 2 tablespoons olive oil
• 4 each pheasant—split in quarters, reserve breasts
• 4 ounces carrots—diced
• 4 ounces celery—diced
• 8 ounces onion—diced
• 1/2 ounce tomato paste
• 8 ounces Madeira wine
• 12 ounces red wine
• 3 ounces Roma tomatoes—diced
• 1 tablespoon basil
• 3 each bay leaves
• 2 teaspoons oregano
• 1 teaspoon thyme
• 2 cups low sodium chicken broth
• 1-1/2 ounces butter
• 1-1/2 ounces all-purpose flour

COMPOTE:

• 2 each nectarines
• 4 ounces white wine
• 1 ounce brown sugar
• 6 ounces apple juice
• 1 each cinnamon stick
• pinch nutmeg
• pinch salt
• 3 each cloves

GARNISH:

• fresh rosemary—chopped
• fresh thyme—chopped
• fresh oregano—chopped

MUSHROOM DUXELLE:

1. In a hot frying pan on medium heat, add olive oil.
2. When it begins to smoke, add the shallots and cook briefly.
3. As the shallots begin to turn golden, add mushrooms.
4. Stir while cooking the mushrooms until there is very little liquid.
5. Add the white wine and continue cooking.
6. Season with a small amount of salt and pepper.
7. Once the wine has completely reduced to dry, add the heavy cream and continue cooking until the mixture has a heavy pudding consistency.
8. Adjust salt and pepper.
9. Reserve hot for stuffing the leg of the pheasant.
10. In a heavy skillet brown, heat olive oil.
11. Add the legs from the pheasant along with celery, carrots, and onions.
12. When legs are almost dark brown, add the tomato paste and lightly brown.
13. Then add both wines, tomatoes, basil, bay leaves, oregano, thyme and chicken broth.
14. Bring to a slow simmer and cook covered until the bones are loosened enough to remove with your fingers.
15. Remove the legs from the stock.
16. Remove the bones from the legs and replace with the mushroom mixture and hold hot.
17. For the sauce, combine butter and flour in a heavy sauce pan and cook for 8 minutes over medium heat to make a golden roux.
18. Strain the stock and add to roux.
19. Cook over low heat for 30—40 minutes to velvet consistency.

NECTARINE COMPOTE (peaches may be used instead of nectarines):

This can be made the day before.

1. Skin and cut nectarines into 10 wedges each.
2. Add remaining ingredients to a small saucepan and bring to a simmer over medium heat.
3. Add nectarines and bring mixture back to a simmer.
4. Remove from the heat and let nectarines cool in the liquid.

SMOKED PHEASANT BREAST:

1. This can be done with a backyard grill and an aluminum disposable pan with briquettes and wood chips.
2. The day before, soak 3 cups wood chips overnight.
3. Start the briquettes.
4. When they are ready to use, push them to one side of the grill.
   
   Drain the wood chips, then add to the briquettes.
   
   Lightly season the pheasant breast with salt and pepper, then place on an empty spot on the grill. Cover pheasant breast with the aluminum pan so that you can catch the heat and smoke from the briquettes and chips to flavor the meat.
5. Cook the breasts until they reach an internal temperature of 145 degrees.
   Hold hot until ready to serve.

FOR PLATING:

1. Use 8 hot plates.
2. Place one stuffed thigh in the middle of each plate.
3. Slice each breast into 6 pieces and alternate the slices with 5 wedges of nectarines around the thigh.
4. Pour 1-1/2 ounce of sauce over each thigh and serve.
5. Garnish with fresh chopped rosemary, thyme and oregano.