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Pheasant ravioli

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by: Allicia






The pheasant season starts in October. If you live in the country, and you find yourself being given a couple of pheasants, a very nice way to prepare them is to take off the legs. roast them and use the meat to make ravioli as a starter. Then roast the breasts separately for the main course — keep them quite rare. so they are nice and juicy (you could also make a stock with the carcasses, then reduce it down to make a little sauce) — that way you make a big deal about celebrating the birds in an entire meal. In the restaurant, however, we tend to use breast meat for the ravioli.




ingredients

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serves: 4

4 breasts pheasant

1 tablespoon of vegetable oil

1/2 cup finely chopped pancetta

1 finely chopped banana shallot

1 wineglass of dry white wine

2 tablespoons of grated Parmesan cheese

4 tablespoons heavy cream

Nutrition Facts
Pheasant ravioli

Servings Per Recipe: 4

Amount per Serving

Calories: 266

  • Total Fat: 13.7 g
  •     Saturated Fat: 4.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 67.8 mg
  • Sodium: 366.2 mg
  • Total Carbs: 4.8 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 1.5 g
  • Protein: 25.8 g
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preparation

c52d507dc7b3ac7bb8bddaddd607bf519de7a4e1.jpg 1.  Preheat the oven to 425°F, then cut 4 breasts in half and season them on the skin side. Heat an ovenproof sauté pan until it smokes, put in a tablespoon or so of vegetable oil and add the pheasant, skin side down. Cook it quickly until the skin turns golden, then add 1/2 cup finely chopped pancetta and 1 finely chopped banana shallot (or 2 ordinary shallots), turn the pheasant over and continue to cook for a couple more minutes.

2.  Add a wineglass of dry white wine and cook for a minute or so to let the alcohol evaporate. Transfer the pan to the preheated oven for 2 to 3 minutes, until the meat is cooked through, but not overcooked, as it will continue to cook as it cools down and you don't want it to end up too dry. Let everything cool at little, but while still warm put into a food processor and process until you have a coarse paste.

3.  Spoon a little of tho mixture at a time onto a cutting hoard, and run over it with a spatula or table knife, just to fool whether any shot is left in —— if so, remove it (if you are really worried, you can also pass it through a very fine sieve).

4.  Put the mixture into a bowl, add 2 tablespoons of grated Parmesan cheese and an egg, and season if necessary. Slowly mix in 4 tablespoons heavy cream and put into the fridge until it is cold. Then you can take small quantities, roll them with your hands into balls and place on a tray or large plate, ready to make and cook the ravioli in the same way as for the osso buco recipe.

5.  Finish off simply with the melted butter and rosemary, an herb that has a special affinity with pheasant.

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