2 fresh, skinned pheasants about 600 g each
salt, freshly ground pepper and a little dry estragon
4 tbsp. olive oil
4 tbsp. butter
5 cup chicken stock
2 cup port wine
1 onion chopped fine
3 cloves garlic, halved
1 red chili pepper halved
4 dates without stone
1 large apple, diced
1 carrot/parsnip/parsley root
4 sprigs rosemary
2 stalks of celery
1 tsp. honey or syrup
2 tsp. Dana Blue cheese
1 cup whipping cream
Waldorf salad and lingonberry/cowberry
4 stalks celery diced
1-2 apples (sour) into small cubes
300 g green, ripe grapes seedless halved
40 g walnuts some crushed
3 dl creme fraiche 18%
2 tsp. vanilla sugar
Pheasant with apples, dates and Port Wine Sauce
Procedure without liability: Clean the pheasants well and rinse off any blood in cold water. Dub them dry and rub pheasants in salt and pepper, both inside and outside. Drizzle with honey/syrup and sprinkle a little estragon above. Heat the oil/butter into a frying pan; put one pheasant into the pan with the back down so the thighs are roasted first. See the picture. Turn the pheasant with the breast down. Then turn the pheasant on the side. First on one side, then the other side. The pheasant must have some 4 minutes on each side. Repeat for pheasant number two. Do you have a pan that is large enough for two pheasants, use this.
The Hunter trick: If the pheasants must be especially tender, pour 4 oz. snaps into the pan, and comes a lid on for 3 minutes before you go to the next step. Remember the steam from the snaps are highly flammable, so immediately on with the cover. (Flaming done in this way)
Add onions, garlic, chili pepper, dates, apples, the vegetables and rosemary in the pan and saute the vegetables for a few minutes. Pour in the chicken broth and Port wine. Now the pheasants must simmer for approx. 60 minutes. After half the time, the pheasants are flipped on the other side. The pheasants are taken up and kept warm under aluminum foil while the sauce is sown and cooked with Danablue and whipped cream. You may need to boil the sauce a bit before entering a dab of Danablue and whisk it with whipped cream until a smooth consistency is achieved. Season the sauce with salt and pepper and keep the sauce warm for 5 minutes while halving the pheasants.
Usually it is not necessary to use gravy browning in the sauce, but it's up to you.
Serving: Place half a pheasant on each plate, with some boiled potatoes. Pour the sauce over, and come Waldorf salad on the plate.
Garnish: Lingonberry is well suited for pheasants.
Drinks: A good Italian Merlot red wine from 2004.
Hint: Use the Hunter trick, it works. The meat was tender and juicy.