Jul 19 2008
Salmis of Pheasant
Cooking for a crowd amount - 15-20 people
*Unfortunately pheasant breast doesn’t stew, so it is roasted before being added to the gorgeous sauce!*
Ingredients
750g cannellini beans
Two onions
Ten cloves
Eight medium carrots
One bulb of garlic
Two chillies
Four pheasants - 1.2kg (2lb 12oz)
50g butter
One tablespoon of flour
One bottle of red wine
Three bay leaves, One large sprig of parsley & thyme
Two litres of chicken stock
Two cotechino sausages, salsa verde, mustard fruits (to serve)
Method
Put the cannellini beans in cold water and leave to soak overnight. Next day drain the cannellini beans again cover with fresh water and bring it to the boil.
Add the chillies, garlic, cloves, one onion and 6 carrots to the cannell ini beans. Leave to simmer for 150-180 minutes, checking until tender. Once the vegetables have cooled, remove them. Dice the carrots, remove the garlic from its bulb and discard the onion and chillies.
Pre heat the oven at 220°C/425°F/gas mark 7 and season the inside of the pheasants. Carefully put them on a roasting tray and baste them with the butter. Roast the pheasants in the oven for 20 minutes.
Once cooked remove the pheasants and allow to cool (whilst leaving the fat inside the tray) Dice up the other onion and two carrots. Sprinkle into the roasting tray and put it back into the oven for 10-15 minutes until brown.
Take the roasting tray out again and leave until cooled, remove the breasts and legs of the pheasants & cut up the carcasses. Place back in the tray alongside the vegetables and sprinkle the tablespoon of flour over it all.
Return to the oven for 10 minutes until the flour is browned. Remove and add the bottle of red wine into the tray whilst scraping the juices. Put all the contents of the tray into a big saucepan, adding the bay leaves, parsley, thyme and chicken stock. Bring to the boil before allowing to simmer for two hours. Strain the stock into a separate saucepan & reduce it until approximately a litre remains. Taste for seasoning.
Put the cotechino sausages in a pan with cold water and slowly bring to the boil. Allow the sausages then to simmer for 15 minutes. Cut up the pheasant breasts into five pieces, chopping the thighs into sections of three. Place into a large fireproof dish with cut up sausages and mix with the cannellini beans. Pour the sauce left over it all and simmer for ten minutes. Once this is done you have finished cooking for a crowd and are now ready to feed one!
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