Ingredients
Pheasant Cacciatore
10 oz Royal Trumpet Mushrooms
2 Carrots, chopped
6 Wild Ramps - bulbs and leaves split
1-2 Shallots, diced
8 sprig(s) Thyme
1 tbsp Oregano
1 tbsp Oregano
28 oz Crushed Tomatoes
14.5 oz Fire Toasted Tomatoes
2 tbsp Tomato Paste
1 cup(s) Red Wine
1-2 cup(s) Unsalted Pheasant Stock ( or Chicken Stock )
Flour for dredging
Wild ramps leaves cut up for garnish to be added last minute
Polenta
1 cup(s) Polenta or Course Corn Meal
4 cup(s) Unsalted Pheasant Stock ( or Chicken Stock )
1/3 cup(s) Parmigiano-Reggiano
1/3 cup(s) Parmigiano-Reggiano
2 tbsp Unsalted Butter
Salt ( to taste )
Classic French Bread
3 1/2 cup(s) All-purpose flour
1 tbsp Sugar
1 tsp Salt
1 Package of active dry yeast
1 cup(s) Warm Water
2 tbsp Vegetable Oil
1 Egg
1 tbsp Cold Water
Cornmeal for dusting.
Instructions
Step #1 - Heat 1 tablespoons of butter and 3 tablespoons for olive oil in skillet on medium high heat.
Step #2 - Prepare your ingredients by dicing up mushrooms, carrots, shallots and wild ramps.
Step #3 - While skillet is getting hot remove skin from Pheasant Breast and generously Salt and Pepper both sides.
Step #4 - Dredge through All Purpose Flour, coating both sides. Shake to remove excess.
Step #5 - Place Pheasant in hot oil and cook about 2-3 minutes per side. Just long enough to brown each side.
Step #6 - Remove to wire rack to rest.
Step #7 - Add diced Wild Ramps Bulbs, Shallots and Mushrooms. Season with Salt and cook for about 7 to 10 minutes.
Step #8 - Add 1 cup of Red Wine and 1/2 Cup of Pheasant Stock, bring to boil, then reduce to simmer.
Step #9 - Add Thyme and Oregano and let simmer until liquid is reduced by half.
Step #10 - Add diced up Carrots and let cook for a few more minutes. The bigger your carrots, the longer they'll take to get soft.
Step #11 - Add can of Crushed Tomatoes, Fire Roasted Tomatoes and Tomato Paste. Stir to combine, allow to simmer for another 5 minutes.
Step #12 - Add Pheasant Breast back to sauce, cover and simmer on stove top for an additional 20 minutes or so, or until the Pheasant reaches an internal temperature of about 165 degrees.
Step #13 - Garnish with diced up Wild Ramp Leaves, Red Pepper Flakes and Pecorino Romano or Parmigiano-Reggiano
Creamy Polenta
Step #15 - Bring pot of Pheasant Stock to a boil on high heat.
Step #16 - Reduce heat to low, add 1 cup of Polenta or Corn Meal to stock. Whisk continuously, for a few minutes, until it starts to thicken.
Step #17 - Cover and cook until thickened, 15 to 25 minutes, stirring every 5 minutes or so. Removed from heat and whisk in butter and cheese.
French Bread
Step #19 - In large bowl, mix 2 cups of the flour, sugar, salt, yeast, 1 cup warm water and oil. Combine with spatula.
Step #20 - On a lightly floured surface, knead the dough for about 5 minutes.
Step #21 - Spray a large bowl with cooking spray and place your dough inside the bowl. Allow to rise for 2 hours in a warm place until its just about doubled in size.
Step #22 - Punch the dough down and divide in half. Roll the dough on a lightly floured surface to get loaf shape, tucking edges to create smooth shape.
Step #23 - Place loaves on cooking sheet dusted with corn meal. Cut slits in the top of the loaves with s sharp knife. Set in a warm place to rise for another hour to two.
Step #24 - Heat the oven to 375 degrees. Mix egg white with 1 tablespoon of cold water and brush it all over the loaves. Bake 25 to 30 minutes or until loaves are golden brown. Remove to wire rack to cool.
Step #25 - Enjoy.
