Ingredients
Dried Kale
6 oz Kale
1/8 cup(s) Extra Virgin Olive Oil
3/4 tsp Sea Salt
Pheasant Fricassee
4 Pheasant Breast, skin on
1 Large Yellow Onion, diced
1 Large carrot, chopped
8 oz Baby Bella or White Mushrooms, chopped
2 tbsp All Purpose flour
2/3 cup(s) White Wine, like Sauvignon Blanc
1 1/2 cup(s) Pheasant Stock
2/3 cup(s) Heavy Cream
1 tsp Dried Crushed Kale Leaves
3 tbsp Unsalted Butter
Freshly ground black pepper
Kosher salt
Long Grain Rice
1 cup(s) Long Grain Rice
2 cup(s) Pheasant Stock
Salt
Instructions
Dried Kale
Step #2 - Wash 6 ounces of Kale. Remove the stems, by tearing off the leaves. Throw the stems away.
Step #3 - Lay the Kale out on paper towels to dry or run through a salad spinner.
Step #4 - Add kale to a large bowl and pour in Olive Oil, using hands to mix and coat the Kale in oil. Sprinkle in sea salt, mixing to coat leaves.
Step #5 - Evenly place kale leaves on dehydrator tray. Set temperature set to 155 degrees Fahrenheit and allow to run for one hour before reducing temperature to 95 degrees Fahrenheit. Allow to run 3 to 4 more hours.
Step #6 - Remove Kale to bowl, then use your hands to crush leaves into small crumbs.
To cook rice
Step #8 - To cook rice. Add rice to a saucepan then pour in Pheasant stock and add salt. Allow to sit on stove for 15 minutes before turning on heat.
Step #9 - Allow to reach a boil, then reduce to simmer. Cook for 20 minutes. After 20 minutes, turn off heat, remove from stove eye and allow to sit 10 minutes before removing lid.
Pheasant Fricassee
Step #11 - Prepare your ingredients by washing the vegetables. Dice the onions, garlic, and carrots, then slice up the mushrooms.
Step #12 - Add 2 tablespoons of butter to large skillet over medium heat.
Step #13 - While the skillet gets hot, season both sides of the Pheasant with Salt and Pepper.
Step #14 - Place Pheasant, skin side down, in hot pan and allow to cook for 3-4 minutes, under skin starts to brown
Step #15 - Turn the Pheasant over and allow other side to cook for a few minutes. You don’t want to cook the Pheasant all the way through, just brown the side. It should still be raw in the middle.
Step #16 - Remove the Pheasant to a plate.
Step #17 - Add diced Onion, Carrots and Mushrooms to hot skillet and allow to cook 5 to 7 minutes.
Step #18 - Allow the Mushrooms to brown a little before adding a sprinkle of Salt and Pepper.
Step #19 - Add diced garlic and cook for another minutes.
Step #20 - Add another 1 tablespoons of butter to hot skillet and allow to melt.
Step #21 - Add 2 tablespoons of all-purpose flour to skillet, using a spatula to coat the vegetable in flour and butter. Allow to cook another minute or two.
Step #22 - Add another sprinkle of salt and pepper.
Step #23 - Pour White Wine into skillet, using a spatula to scrap up any bits stuck to the bottom of the pan. Allow this to cook a few minutes.
Step #24 - Allow wine to reduce down a few minutes until you have a thick sauce.
Step #25 - Add Pheasant stock.
Step #26 - Add Heavy Cream to skillet, turn up heat and allow to reach a boil. Reduce heat and allow to simmer for 10 to 15 minutes.
Step #27 - Tastes your sauce to see if you need to add additional salt and/or pepper. Add the Pheasant Breast to the sauce, skin side up. Cook uncovered for 10-15 minutes, until Pheasant is cooked, about 150-155 degrees. If you Pheasant reaches 155 degrees and your sauce is still too loose. Remove the pheasant from the sauce and allow the sauce to reduce some more. You can mix 1 tablespoon of cornstarch with 1/4 cup of water, then add that to your sauce to help thicken. Pheasant will have some carry over cooking as it sits in the hot sauce.
Step #28 - Remove from stove and allow to sit for a few minutes
Step #29 - To plate, add some long grain rice to your plate. Add cooked Pheasant breast, then using a large spoon or ladle, pour over some of the sauce.
Step #30 - Garnish with dried Kale flakes or fresh chopped Parsley.
