Best Braised Pheasant With Celery And Walnuts Recipes

BRAISED PHEASANT WITH CHESTNUTS

Steps:

• Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
• Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
• Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
• Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
• Arrange the vegetables and sauce around the pheasant and serve hot.

BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY

Steps:

• Dredge pheasant pieces in seasoned flour.
• Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
• Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
• Add onions to mushrooms, cooking for three or four minutes until tender.
• Add 2 tbsp of reserved seasoned flour. Stir well.
• Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
• Reduce heat to low; cover and simmer 1 hour.
• Serve with mashed potatoes or egg noodles.

BRAISED PHEASANT

Steps:

• Rinse pheasant thoroughly.
• Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
• Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
• Baste frequently with sauce in pan.

A POT-ROAST PHEASANT WITH CELERY ROOT MASH

Steps:

• Preheat the oven to 350°F (180°C). Warm the oil and the cubes of pancetta in a Dutch oven or other large, heavy pot set over medium heat. When the pancetta fat starts to color, add the pheasants and brown them lightly on all sides.
• Peel the garlic cloves and slice each one in half lengthwise. Add them to the pot with the sage leaves, then pour in the Marsala. Let it come to a boil, cover the pot with a lid, and put in the oven for forty minutes. Turn the pheasants once during cooking.
• To make the mash, peel the potatoes and celery root and, keeping them separate, cut them into large pieces, as you would for boiled potatoes. Put them in separate pans of cold water and bring to a boil, starting the potatoes ten minutes before the celery root. As soon as both are tender, drain them, mix the potatoes and celery root together, and mash with the butter. I do this with a potato masher, followed by a good whipping with a wooden spoon, but you could do it in a stand mixer if you don't mind the washing up.
• To serve, divide the mash among four warm plates. Lift the pheasants from the pot and put them on a chopping board. Using a heavy chef 's knife, cut each one in half lengthwise (this sounds scary if you have never done it before, but you will find one good push should do it). Place half a bird on each pile of mash, then spoon over the hot juices and pancetta from the pan.

BRAISED PHEASANT WITH CELERY AND WALNUTS

Steps:

• Preheat oven to 350 degrees.
• Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
• Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
• Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
• Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.