Pheasant with Cranberry Gel, Braised Radicchio and Black Cardamom Streusel

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8-12

Domestically raised pheasant is readily available for food service and makes an interesting alternative to chicken. The birds can be simply roasted and plated or gussied up with sauces and garnishes, as chef Carlisle does in this recipe. He starts by deboning the pheasants and then cooking the meat sous vide for a tender, juicy end result.

Ingredients

Pheasant
3 whole pheasants, deboned
Nonstick cooking spray
3 tsp. salt, divided
1 1/2 tsp. meat glue 
1/2 cup European-style butter
1 tbsp. olive oil
1 1/2 tsp. garlic
1 1/2 tsp. thyme
1 1/2 tsp. rosemary

Cranberry Gel
1 cup dehydrated cranberries
7 oz. cranberry juice
1/2 tsp. xanthan gum

Braised Radicchio
1/4 cup radicchio
2 tbsp. liquid veal demi-glace
2 tsp. salt

Black Cardamom Streusel
3/4 cup European-style butter
1/2 cup brown sugar
1 1/3 cups flour
2 1/2 tsp. salt
1/4 cup cocoa powder 
2 tbsp. + 1 1/2 tsp. black cardamom

Steps

  1. Prepare pheasant: Leave skin on first and second bird; remove skin from the third. Place plastic wrap on a quarter sheet tray, spray with nonstick cooking spray. Place first bird skin-side down on tray. Salt the meat side, sprinkle with meat glue. Place skinless pheasant on top. Repeat salt and meat glue. Place last bird, skin side-up, on top of pheasant stack. Wrap plastic wrap around the whole sheet tray, refrigerate; press pheasant for 24 hr.
  2. Remove pheasant from sheet tray, place into a vacuum-sealed bag. Place sealed pheasant in a water bath for 16 hours on 138 F. Remove from water bath, remove bird from bag.
  3. On 9 x 13 in. baking pan, place pheasant stack, skin side down. In small bowl, combine butter, olive oil, garlic, thyme and rosemary; stir to blend. Baste the pheasant stack with butter/oil mixture. Bake at 350° F for 8 to 12 min., until the skins are crispy.
  4. Prepare cranberries gel: In a blender, combine dehydrated cranberries and cranberry juice; mix well. Add xanthan gum; blend for 30 sec. Place the cranberry gel in a serving container or squeeze bottle; set aside.
  5. Prepare radicchio: In a sauté pan, char radicchio; set aside. In a med. skillet, heat demi-glace. Add radicchio, let simmer 5 min. Salt to taste; set aside until ready to plate.
  6. Prepare streusel: Reduce oven temperature to 300° F. In stand mixer with bowl, combine brown sugar, flour, salt and cocoa powder; mix together. Add cold butter; mix until a crumbly consistency is achieved. Add black cardamom, mix. Place mixture on 9 x 13 in. baking pan. Bake 15 to 20 min., or until crunchy. Remove from oven; set aside until ready to serve.
  7. To plate, sprinkle black cardamom streusel on serving dish; place five dots cranberry gel in between streusel. Lay braised radicchio on top of crumble and top off with pheasant. 
Source: Recipe and photo courtesy of MacFarlane Pheasants

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources