Broussard’s Executive Chef Guy Rienbolt shares their Slow Roasted Pheasant with Braised Chestnut and Red Cabbage and Foie Gras Cream Sauce.

 

Slow Roasted Pheasant

with Braised Chestnut and Red Cabbage and Foie Gras Cream Sauce

Pecan Crusted Asparagus
• 3 ounces asparagus
• 3 teaspoons pecans, crushed to dust
• 1/2 teaspoon garlic
• 1/2 teaspoon shallot
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• Salt and pepper to taste

Blanch and shock the asparagus and set aside.
Add garlic, shallots, butter and olive oil to a sauté pan.
When caramelized, add asparagus and pecan dust, and season with salt and pepper to taste.

Perigourdine (Fois Gras Cream) Sauce
• 4 Tablespoons demi-glace (can be purchased as a base or substituted with beef stock)
• 1 Tablespoon butter
• 1 teaspoon garlic
• 1 teaspoon shallots
• 1 bay leaf
• 1 teaspoon thyme
• 2 Tablespoons Madeira
• 2 Tablespoons cream
• 2 ounces foie gras
• 1/2 teaspoon black truffle oil
• Salt and pepper to taste

Sweat garlic, shallot, bay leaf and thyme in butter, then deglaze with Madeira. Add vegetables to the demi-glace, reduce, add cream and foie gras. Reduce to coating consistency, then blend and season with black truffle oil, and salt and pepper to taste.

Slow Roasted Pheasant
• 6 ounces pheasant
• Salt and pepper to taste
• Braised red cabbage and chestnuts (recipe not included here)
• Pecan Crusted Asparagus (recipe above)
• Perigourdine Sauce (recipe above)

Pan sear pheasant then finish in oven set to 275 degrees.
Place a heap of cabbage in the center of the plate.
Create a fan with the sliced pheasant breast around the cabbage, and cut the leg in half and mount it on top of the cabbage.
Poor the perigourdine sauce around all.
 

Serves 1

Broussard’s: 891 Conti St., 581-3866, Broussards.com