A great recipe for the gourmet. Head to La Truffe Sauvage in Lake Charles, Louisiana for a world-class dinner served with wine from its large international collection. Try one of Chef Mohamed Chettouh's specialties – Stuffed Pheasant Breast. He is gracious enough to share his recipe.
Pheasant Breast Stuffed with Leek and Fennel
2 whole pheasant 3 pound each
1 cup julienne leek, blanched
1 cup julienne fennel, blanched
Salt pepper
Butcher string
For the natural jus
1 cup diced leek
1 cup diced carrot
1 cup diced celery
1 cup diced yellow onion
1 bouquet garni (thyme, bay leaf, parsley stems)
1 teaspoon peppercorns
2 cups red wine
Parsnip Purée
1 pound parsnip, peeled and diced
2 ounces unsalted butter
Salt and white pepper.
Remove the breasts, with skin on to keep it from drying out. Save the legs for another use. Debone breasts. To make natural au jus place carcass bones in small pan, add diced vegetables and roast at 375°F until the bones are brown and vegetables caramelized. Transfer to a medium size sauce pan, cover with water, add the red wine, garni and peppercorn, bring to boil then simmer about an hour, skim the stock. Strain. Reduce strained stock to get to approximately half
cup. Season with salt and pepper, keep warm. To make parsnip puree cover with water and boil until tender, strain, pass through a food ricer, add the butter and salt, white pepper. Cover and keep warm. Place pheasant breasts on a flat surface, cover with plastic wrap, skin side down, flattened a little with a mallet. Remove the plastic, season with salt pepper, divide the blanched vegetables leek and fennel between the pheasant breasts, roll each one up and tie with the butcher string. Put a tablespoon olive oil in a hot sauté pan, add the stuffed breast and brown all sides. Cook at 350 in the oven for 20 minutes. Do not overcook. Scoop one spoon of parsnip puree on serving plate with two slices of stuffed pheasant breast and a one tablespoon natural jus.
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