PHEASANT UNDER GLASS for four
Wild Rice Stuffing
2 c. cooked wild rice
1/2 c. dried porcini mushrooms, reconstituted in hot water
2 scallions, minced
2 T. butter
salt and pepper to taste
Sauce
2 T. butter
1 large shallot, minced
4 -5 cremini mushrooms, sliced thin
juice of half a lemon
2 large dried morel mushrooms, reconstituted in hot water
1 c. white wine
2 T. cognac
2 dashes Tabasco sauce
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1 t. chicken demi-glace
1 t. cornstarch mixed with 1 T. water
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Roast Pheasants
a brace of pheasants, each about 2 – 2 1/2 lbs.
olive oil
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Reconstitute the dried porcini and morel mushrooms in 1 c. boiling water for 20 minutes. Remove mushrooms, keep separate and save the liquid. Chop the porcini well; slice the morels in long thin strips.
Make the stuffing: Saute the porcini and scallions in 2 T. butter until the scallions wilt. Stir in the cooked wild rice. Salt and pepper. Set aside
Roast the pheasants: stuff the pheasants with the wild rice mixture. Tuck the wings behind the backs and truss the legs closed. Pour 2 T. olive oil into a roasting pan, then roll the birds around in the oil, covering all sides. Salt and pepper generously.
Lay the birds on one side and place in a hot 400° oven for 15 minutes. Turn the birds to the other side and roast for another 15 minutes. Turn the birds on their backs and roast for 30 minutes more. Remove and set aside. Pour off accumulated fat in the pan, reserve the pan's brown bits for deglazing for the sauce.
While the birds are roasting make the sauce: sauté the shallots, the morel strips and the sliced cremini mushrooms in 2 T. butter until soft. Remove from pan. Add the reserved mushroom liquid and 3/4 c. of the wine (the rest of the wine is for deglazing the roasting pan). Reduce liquid to 3/4 cup. Stir in the cream, lemon juice, cognac, chicken demi-glace, Tabasco, mix well and bring up to the boil. Stir in the cornstarch mixture to thicken. Return the reserved mushroom mixture to the sauce.
When the birds are out of the oven, deglaze the roasting pan with the remaining 1/4 c. white wine, stir this into the sauce.
TO SERVE: Bring birds to table side by side under a large glass dome cover, the twins buoyed on large slices of toasted country bread (which will soak up any juices and act as another vehicle for the rich sauce). Spoon out stuffing and carve at the table, the breast meat in elegant slices fanned out on the plate, the thighs served whole . (The drumsticks, while tasty, are full of cartilage, best enjoyed by as the cook's reward away from prying eyes.)
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