Pheasant with champagne cabbage vi (assembly)
Yield: 4 Servings Phe
Ingredients:
- 6 tb Butter
Instructions:
clarified ** ** See recipes for Clarified Butter Pheasant with Champagne Cabbage I (Stock) Pheasant with Champagne Cabbage II (Stuffing) Pheasant with Champagne Cabbage III (Sauce) Pheasant with Champagne Cabbage IV (Pheasant) and Pheasant with Champagne Cabbage V (Cabbage). To Assemble: Place the leg-thigh portions of the Pheasants skin side down and short ends toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. Spread about 1/3 cup of stuffing on each portion and fold meat over to form a 1/2-inch border on each of the 2 long sides. Starting with a short side roll the stuffing and meat into a neat cylinder. Use kitchen twine to tie compactly wrapping twine around once lengthwise and 3 times crosswise. Chill covered until firm (at least 30 minutes.) Preheat oven to 450 F. Heat 6 tablespoons of clarified butter in a large oven-proof skillet. Salt and pepper the stuffed leg packages and saute shaking pan occasionally until golden on all sides (about 4 minutes.) Place skillet in oven and roast for 4 minutes. Return skillet to the top of stove over medium-high heat. Add breast halves to the pan skin side up and sprinkle with salt and pepper. Saute for 2 minutes shaking pan occasionally. Turn breasts skin side down sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) Transfer meat to work surface. Cut leg-thigh portions crosswise into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal. To Serve: Mound about 1/2 cup of cabbage in the center of each of 4 warmed serving plates. Place leg-thigh slices around bottom of each plate overlapping slightly. Place breast slices in a fan pattern at top of each plate overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Andy Kisler Vienna 79 Restaurant New York
