BUTTER POACHED PHEASANT WITH BLUEBERRY SAUCE

Yields 10 portions

3 1200g Pheasants

454g Salted butter, cubed

For the sauce

30g Butter

60g Sugar Granulated

250ml Fresh Squeezed Orange Juice

125ml Red Wine Vinegar

125ml Red Wine

250ml Demi Glace

2 Medium Shallots

100ml Fresh blueberry puree

50 Blueberries for garnish

Instructions

As pheasant meat is very lean this method preserves the moisture by cooking very slowly, and the butter introduces much needed fat, this works very well for other game meats such as venison. Debone Pheasants, save bones for stock & drumsticks for confit. In a hot pan over medium-high heat, sear the breasts & thighs in a little olive oil, skin side down until skin is crispy and golden brown, do not season at this time as we will braise in salted butter. In a 30cm shallow sauce pan melt the butter over low heat, it is very important that the butter never goes over 75˚ C as it will clarify, place breasts and thighs in melted butter and turn frequently, keep flame very low, and remove from heat when the butter begins to simmer. Remove the pheasant from the butter when it reaches about medium to medium well 60-65˚ C.

 

Meanwhile for the sauce, brown shallots in one pan add red wine and reduce by 3\4, add red wine vinegar an reduce by 3\4 once more, in a second sauce pan make a light caramel with the butter & sugar, then add orange juice and simmer until caramel is dissolved, combine the contents of both pots with the demi glace and blueberry puree bring to a boil, strain and serve, place whole berries in sauce for garnish. This dish is beautifully complimented by pomme au gratin, braised red cabbage, glazed carrots, green beans & any other vegetable you love. Please note, we use salted butter because it is a natural tenderizer, do not discard after use, it can be clarified and used for roasting meats later