Back

Pheasant Coq Au Vin

I keep a list of meals I want to attempt for Gundog Central and that list seems to constantly get longer and longer. This Coq Au Vin has been on there for a very long time, I've struggled with how I wanted to make it. Not that I didn't know how to make it, I've made before, at home with my wife multiply times. It's a lot like making Beef Bourguignon, which has a very similar process. I just hadn't tried to make it with any wild game before. I thought about this a long time, even jotted down ideas in a notebook about different things I might try. This is something that I knew I wanted to make, but just wasn't sure how I wanted to go about it. This is actually one of the first recipes I wanted to post on Gundog Central, I was just conflicted and my indecision kept letting me put it off.

Often times, I'll look at my list of food ideas and realize that I already have the ingredients to make something that's on it ... and that's kind of what happened here. It was time to harvest some of the Onions, Carrots, Garlic and Thyme I'd been growing in my tiny backyard garden, so I was trying to figure out what I could do with all this stuff I grew. That's when I realized, it was time to stop planning to do this Coq Au Vin and just do it. To me, this Coq Au Vin was the perfect harvest recipe for my little garden produce. Since most of the vegetables I used in it can be either winter or summer crops, late spring or fall seems like the perfect time to make this meal, as you gather fresh produce from your own garden. I even used a homemade Cabernet Sauvignon, that me and wife made in the garage. Of course, you don't have to make your own wine to make this recipe, any store bought dry red wine will work. I also used some Wild Hog bacon in this recipe, that you can substitute that with regular Bacon, Guanciale or Pancetta.

I originally just planned on using pheasant leg quarters to do this recipe, I know the legs can have a lot of sinew in them but braised in this liquid for a long time would have made for a pretty tasty meal. I decided to just try to use the whole pheasant, after all it fit perfectly in my Dutch oven. My major concern was overcooking the breast meat waiting on the legs and thighs to cook, but that really didn't turn out to be a problem. I think having the lid left off my Dutch oven and not having the bird fully submerged in liquid, help even out the cooking process and let some of the liquid reduce down. The whole thing turned out prefect, although my presentation wasn't exactly what I was looking for, it was delicious! The meat literally just fell off the bones, even some the bones, simply broke in half while cooking. Serve this with some good old crusty white bread to sop up that sauce and you'll think you died and went to food heaven!

Ingredients

Crusty White Bread

Coq Au Vin

Instructions

Crusty White Bread

Step #1 First make a proof by combining one and half cups of All Purpose flour with Honey, active yeast, warm water and salt.

Step #2 Let sit 30 minutes, should start to get bubbly if yeast is good.

Step #3 Add 2 1/2 to 3 cups of All Purpose Flour, one half cup at a time to your proof, using a spatula combine. When you get the desired consistence, something not to loose, stop adding flour.

Step #4 Pour out onto well-floured surface, sprinkle with more flour.

Step #5 Knead dough for five minutes, until dough starts for bounce back when pressed on.

Step #6 Pour a little olive oil into a large bowl and allow it to coat the edges of the bowl, add dough then drizzle a little olive oil over the top.

Step #7 Put damp towel in microwave for 3 minutes, to get it nice a steaming, be careful handing towel, the steam can burn. Place the towel over bowl and set in a warm place to rise.

Step #8 Allow to rest for 2 hours, it should nearly double in size.

Step #9 Preheat oven to 450. Pour the dough out onto well-floured surface and using a knife or food scrapper, divide the dough in half.

Step #10 Sprinkle corn meal onto baking sheet.

Step #11 Form the two dough balls into loaf type shapes and place on baking sheet.

Step #12 Using a sharp knife, cut a few slits across the top of each loaf. The slits can be diagonal lines or crisscrossing.

Step #13 Allow to rest again for another 30-45 minutes.

Step #14 Fill a small oven proof tray or loaf pan with water and place it on the lower rack of the oven. This will create steam, helping the bread form its outer crust. Give it 10 or 15 minutes to get nice and steamy, before placing your baking sheet on the top rack. Before careful open the oven as the steam will escape in your face. Bake for 20-25 minutes. Remove from oven and allow to cool.

Coq Au Vin

Step #1 Prepare vegetable by washing them.

Step #2 Chop Onions, Carrots, Garlic and Mushrooms, ensuring to divide Mushrooms into two different containers.

Step #3 Measure out your Wine, Stock and Brandy.

Step #4 Add Olive oil to large Dutch Oven and set heat to medium high.

Step #5 Gather your bacon and a pair of kitchen shears or sharp knife.

Step #6 Cut Bacon into small pieces.

Step #7 Add Bacon to Dutch Oven.

Step #8 Allow to cook until crispy. About 8 to 10 minutes.

Step #9 Remove to plate covered with paper towels.

Step #10 Make sure the skin on your Pheasant is dry, then hit it with a little cooking spray.

Step #11 Sprinkle pheasant all over with salt, pepper and ground thyme, including the cavity.

Step #12 Add whole pheasant to hot Dutch oven, so it can start browning in the rendered bacon fat.

Step #13 You just want to brown the skin, then turn it. Making sure to brown all sides. We arent trying to cook the Pheasant.

Step #14 Remove to pheasant to plate.

Step #15 Add onions, carrots and half the mushrooms to the Dutch Oven.

Step #16 Cook for 8-10 minutes until Onions are soft and translucent.

Step #17 Add in minced Garlic and cook for another minute.

Step #18 Sprinkle in a generous amount of salt and pepper.

Step #19 Add in Brandy, being sure to have a long neck lighter available.

Step #20 Light the Brandy with lighter. Making sure everything is clear of the dutch oven. This will burn itself out pretty quickly.

Step #21 Allow the fire to die down.

Step #22 Add whole Pheasant to Dutch Oven.

Step #23 Pour in red wine.

Step #24 Pour in Pheasant Stock.

Step #25 Tie the Thyme sprigs together with butchers twine. This will make it easier to remove after cooking.

Step #26 Add Thyme and Bay Leaves to Dutch Oven.

Step #27 Allow to reach a low simmer and walk away. Let cook one to one and half hours. Until your temperature probe reads about 160 inserted into breast meat.

Step #28 Remove Pheasant to plate or bowl. Be very careful moving Pheasant, it will be tender and will fall apart easily. I used two utensils, sticking a long spoon into the birds cavity and using another underneath the bird to lift it out.

Step #29 Turn up heat and bring what’s left in the Dutch oven to a boil.

Step #30 Allow the sauce to simmer for another 20-30 minutes, then remove thyme and bays leaves.

Step #31 Melt 3 tablespoons of butter in a measuring cup, then add three tablespoons of All-purpose flour and combine. Pour butter and flour mixture into Dutch oven and allow to thicken. Turn up heat and bring what’s left in the Dutch oven to a boil. Let boil a few minutes, then reduce heat to a slow boil. Allow excess liquid to evaporate until you get desired thickness

Step #32 Add pheasant back in sauce. Allow to warm through.

Step #33 In another skillet, add 2 tbsp butter or Olive Oil and allow to get hot on high heat.

Step #34 Add remaining mushrooms.

Step #35 Cook until crispy. Theyll release a lot of water, allow it to cook off, then sprinkle with salt.

Step #36 Chop up from fresh carrot tops or parsley.

Step #37 Add chopped carrot tops, bacon and crispy mushrooms as a garnish.

Recipe Card

Pheasant Coq Au Vin

Written by Jeff Davis Visit : Visit authors website

View Printable Page

Prep Time: 3 hours - Cook Time: 40 min

Ingredients

Crusty White Bread

4 - 5 cup(s) All Purpose flour

2 cup(s) Warm Water

2 tbsp Honey

1 tbsp Active Dry Yeast

1 tbsp Salt

1/4 cup(s) Yellow Corn Meal

Coq Au Vin

1 whole Pheasant

4-5 Strips of Bacon, I used Wild Hog

8 oz Baby Bella or White Mushrooms, chopped and divided

4 Small Onions, diced ( or 1 Large Yellow Onion )

4 Small Carrots

4 Garlic Cloves

3 cup(s) Dry Red Wine, like Cabernet Sauvignon

2 tbsp Brandy

1 1/2 cup(s) Pheasant Stock

8 Thyme Sprigs

2 Bay Leaves

3 tbsp All Purpose flour

5 tbsp Butter, unsalted

2 tbsp Olive Oil

Ground Thyme

Ground Black Pepper

Kosher Salt

Carrot tops or Parsley

Butchers Twine

Instructions

Crusty White Bread

Step #1 - First make a proof by combining one and half cups of All Purpose flour with Honey, active yeast, warm water and salt.

Step #2 - Let sit 30 minutes, should start to get bubbly if yeast is good.

Step #3 - Add 2 1/2 to 3 cups of All Purpose Flour, one half cup at a time to your proof, using a spatula combine. When you get the desired consistence, something not to loose, stop adding flour.

Step #4 - Pour out onto well-floured surface, sprinkle with more flour.

Step #5 - Knead dough for five minutes, until dough starts for bounce back when pressed on.

Step #6 - Pour a little olive oil into a large bowl and allow it to coat the edges of the bowl, add dough then drizzle a little olive oil over the top.

Step #7 - Put damp towel in microwave for 3 minutes, to get it nice a steaming, be careful handing towel, the steam can burn. Place the towel over bowl and set in a warm place to rise.

Step #8 - Allow to rest for 2 hours, it should nearly double in size.

Step #9 - Preheat oven to 450. Pour the dough out onto well-floured surface and using a knife or food scrapper, divide the dough in half.

Step #10 - Sprinkle corn meal onto baking sheet.

Step #11 - Form the two dough balls into loaf type shapes and place on baking sheet.

Step #12 - Using a sharp knife, cut a few slits across the top of each loaf. The slits can be diagonal lines or crisscrossing.

Step #13 - Allow to rest again for another 30-45 minutes.

Step #14 - Fill a small oven proof tray or loaf pan with water and place it on the lower rack of the oven. This will create steam, helping the bread form its outer crust. Give it 10 or 15 minutes to get nice and steamy, before placing your baking sheet on the top rack. Before careful open the oven as the steam will escape in your face. Bake for 20-25 minutes. Remove from oven and allow to cool.

Coq Au Vin

Step #1 - Prepare vegetable by washing them.

Step #2 - Chop Onions, Carrots, Garlic and Mushrooms, ensuring to divide Mushrooms into two different containers.

Step #3 - Measure out your Wine, Stock and Brandy.

Step #4 - Add Olive oil to large Dutch Oven and set heat to medium high.

Step #5 - Gather your bacon and a pair of kitchen shears or sharp knife.

Step #6 - Cut Bacon into small pieces.

Step #7 - Add Bacon to Dutch Oven.

Step #8 - Allow to cook until crispy. About 8 to 10 minutes.

Step #9 - Remove to plate covered with paper towels.

Step #10 - Make sure the skin on your Pheasant is dry, then hit it with a little cooking spray.

Step #11 - Sprinkle pheasant all over with salt, pepper and ground thyme, including the cavity.

Step #12 - Add whole pheasant to hot Dutch oven, so it can start browning in the rendered bacon fat.

Step #13 - You just want to brown the skin, then turn it. Making sure to brown all sides. We arent trying to cook the Pheasant.

Step #14 - Remove to pheasant to plate.

Step #15 - Add onions, carrots and half the mushrooms to the Dutch Oven.

Step #16 - Cook for 8-10 minutes until Onions are soft and translucent.

Step #17 - Add in minced Garlic and cook for another minute.

Step #18 - Sprinkle in a generous amount of salt and pepper.

Step #19 - Add in Brandy, being sure to have a long neck lighter available.

Step #20 - Light the Brandy with lighter. Making sure everything is clear of the dutch oven. This will burn itself out pretty quickly.

Step #21 - Allow the fire to die down.

Step #22 - Add whole Pheasant to Dutch Oven.

Step #23 - Pour in red wine.

Step #24 - Pour in Pheasant Stock.

Step #25 - Tie the Thyme sprigs together with butchers twine. This will make it easier to remove after cooking.

Step #26 - Add Thyme and Bay Leaves to Dutch Oven.

Step #27 - Allow to reach a low simmer and walk away. Let cook one to one and half hours. Until your temperature probe reads about 160 inserted into breast meat.

Step #28 - Remove Pheasant to plate or bowl. Be very careful moving Pheasant, it will be tender and will fall apart easily. I used two utensils, sticking a long spoon into the birds cavity and using another underneath the bird to lift it out.

Step #29 - Turn up heat and bring what’s left in the Dutch oven to a boil.

Step #30 - Allow the sauce to simmer for another 20-30 minutes, then remove thyme and bays leaves.

Step #31 - Melt 3 tablespoons of butter in a measuring cup, then add three tablespoons of All-purpose flour and combine. Pour butter and flour mixture into Dutch oven and allow to thicken. Turn up heat and bring what’s left in the Dutch oven to a boil. Let boil a few minutes, then reduce heat to a slow boil. Allow excess liquid to evaporate until you get desired thickness

Step #32 - Add pheasant back in sauce. Allow to warm through.

Step #33 - In another skillet, add 2 tbsp butter or Olive Oil and allow to get hot on high heat.

Step #34 - Add remaining mushrooms.

Step #35 - Cook until crispy. Theyll release a lot of water, allow it to cook off, then sprinkle with salt.

Step #36 - Chop up from fresh carrot tops or parsley.

Step #37 - Add chopped carrot tops, bacon and crispy mushrooms as a garnish.

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.