Roast Pheasant with Wine Sauce

The Chef's Kitchen-Roast Pheasant and Cotes du Rhone Wines

Описание:

Chef Jonathan Cartwright, from the White Barn Inn, makes pan roasted breast of pheasant with a red wine braised leg ragout. Daphne Payan and Jean-Luc Le Du join him to taste and discuss Costieres de Nimes wines from France.

Комментарии:

Godfather пишет: Proverbs 23:30 They that tarry long at the wine; they that go to seek mixed wine.
Look not thou upon the wine when it is red, when it giveth his colour in the cup, when it moveth itself aright.
At the last it biteth like a serpent, and stingeth like an adder.


Courtney Akers пишет: How did I get here?
I was watching Forever The Sickest Kids interviews..

Gloria Togstad пишет: this vid was more about wine then pheasant, next video on how to make a real roasted pheasant.

HandNF пишет: You guys are awesome! Keep posting more vids!

Godfather пишет: Proverbs 23:30 They that tarry long at the wine; they that go to seek mixed wine.
Look not thou upon the wine when it is red, when it giveth his colour in the cup, when it moveth itself aright.
At the last it biteth like a serpent, and stingeth like an adder.


Courtney Akers пишет: How did I get here?
I was watching Forever The Sickest Kids interviews..

Gloria Togstad пишет: this vid was more about wine then pheasant, next video on how to make a real roasted pheasant.

HandNF пишет: You guys are awesome! Keep posting more vids!
You'll Need:


# 2 young pheasants, hens if possible as they are smaller and more tender
# 2 oz. (50g) butter
# 4 rashers straky bacon
# 1 bouqet garni
# 2 tbsps. flour
# 1 tsp. dried thyme
# 4 fl. oz. (125ml) single cream
# salt and pepper
# 15 fl. oz. (425ml) red wine

Procedures : # Wash and dry the birds and season inside and out with salt and pepper
# Melt half the butter in a roasting pan, add the pheasants and brown on all sides
# Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them
# Add the thyme and bouquet garni and bring to the boil
# Roast the pheasants in a pre-heated oven at 350F, Gas Mark 4, 180C for just over an hour or until they are cooked through
# Remove the pheasants and keep warm
# Strain the remaining juices from the pan into a jug
# Gently melt the remaining butter in a saucepan and stir in the flour to form a smooth paste
# Stir in the juices from the jug, bring to the boil, and simmer for 2 minutes
# Gradually stir in the cream and heat gently
# Serve the sauce with the pheasants and game chip