Hi there, lovely people! It’s me, Mark Zoch from The Dinner Dude. I’m here to share with you a culinary adventure that will not only excite your taste buds but also transport them to a whole new world of flavor. Yes, today we are diving into the unique and delightful dish which is ‘Pheasant with Pink Grapes, Apple, and Polenta’.
Pheasant with Pink Grapes, Apple, and Polenta
Pheasant with Pink Grapes, Apple, and Polenta
Cook. time meat: (55 - 70min.)
- Whole medium pheasant
- 20 to 30 pink or white grapes without seeds
- 1/2 rennet apple
- 1 pear
- 1 medium onion
- 30 gr butter
- 1 full glass sparkling white wine
- White pepper - salt
- 1 tablespoon orange peel
- Extra virgin olive oil
For the aromatic bechamel (cook. time 15 min.)
- 300 ml whole milk
- 200 ml fresh cream
- 40 gr flour
- 50 gr butter
- 1 tablespoon fresh mint
- 1/2 teaspoon lemon peel
- Grated nutmeg (just a little)
For the polenta
- 550 gr craved corn flour
- 1 lt water
- 1 lt whole milk
- For the fruit marinade: half glass of gold rum
For the pheasant marinade (marinade time: 12 hours)
- 1 bottle white wine
- 2 leaves laurel
- 2 juniper berries
- pink pepper
- 1 squeezed orange
- 2 tangerines cut in big pieces
- You should use: a cast iron or terracotta pot. A flame breaker.
- When cooking a game, it is necessary to marinade the meat for at least 12 hours. In this case we will use a bottle of white dry wine, laurel, pink pepper, 2 whole tangerines. If you’ve got a game to clean do it at least 2 days before, wash it very carefully.
- Then cut the pheasant into 2 or 4 parts, as you prefer and put them in a bowl. Add the wine, the aromatic herbs and put it in the fridge or in a cool place for at least 12 hours. At this point, you can start your recipe.
- Put the cut fruit together with a glass of rum and a squeezed orange and live it there till they have softened.
- Start putting the oil and the chopped onion in the pot together with the butter and bring it to the right point of frying: now add the pheasant pieces, after having taken them out of the marinade.
- Turn the pieces on both sides, so that they brown at the right point of “gold” and finally add the wine together with some rum which was in the fruit marinade. Let the alcohol evaporate completely, add salt, white and black pepper, cover the pot and put the flame at the minimum.
- After 20 minutes about add the cut fruit together with the pheasant and finish cooking it (for 1200 gr of meat, calculate 55 minutes to 70, depending on the dimension of the pieces)
- Cut the orange peel into thin strips and put them apart.
- While the meat finishes to cook, start preparing the bechamel which must be creamy but not too thick; this is why we use a little less flour than in the classic recipe.
- Put the butter in a pot and when it has melt, add the flour, start stirring and add the milk, continuing to stir. Add the nutmeg and a little bit of salt.
- Continue to stir and when the bechamel starts to boil, get it to the right consistency and turn the flame off. If there are some lumps, use the mixer to correct, at a minimum speed.
- Chop the mint and the lemon peel and add them to the bechamel. Serve it warm on the pheasant directly on the dish, organizing a small bowl for each diner so that anyone has the chance to choose the desired quantity.
For the polenta
- Put the water and the milk to boil with salt (the same quantity you would add to the water for the pasta). When the liquid starts to boil, add the carved corn flour making it fall a little at a time and continuing to mix it with a whisk, paying attention not to create lumps. When it begins to become creamy, turn the heat at the minimum, cover and every 3 to 4 minutes mix it energetically. If it comes to be too thick, add some milk. You will need about 30 to 40 minutes, depending on the kind of flour and humidity it has inside. Once it is ready, prepare a platter and reverse the polenta on it: take a spoon, wet it under cool water and use it to make the surface smooth and homogeneous. You can serve it like this or you can use a medium pastry ring, cut some discs and settle each on the dish with the pheasant.
- How to present the dish: you can serve the polenta with bechamel on the top. You can also serve bechamel in a small bowl aside the polenta and each diner will take the desired quantity, or you can present it as seen in the figure.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
A New Twist: Using Different Kitchen Tools
Now that we’ve covered the basics, let’s take a detour and explore how you can prepare this dish with different kitchen tools. Suppose you have a slow cooker — why not use it to cook your pheasant? Slow cooking allows the meat to become incredibly tender, soaking up all the flavors from the grapes and apples. Just remember to adjust the cooking time accordingly.
Another tool you might consider using is a sous vide. This method will give you perfect, precise cooking every time. It’s especially great for meats like pheasant, ensuring they’re never overcooked.
In essence, cooking is about creating and experimenting. It’s about the joy of discovering new flavors and combinations. And ‘Pheasant with Pink Grapes, Apple, and Polenta’ is a testament to that. So, put on your apron, let your creativity run wild, and happy cooking!
Tips for making Pheasant with Pink Grapes, Apple, and Polenta
I know what you’re thinking – “Mark, why such an unusual combination?” Well, let me tell you, it all started on a lazy Sunday afternoon when I was feeling particularly adventurous. I wanted to create something different, something that would challenge the norm, and so, ‘Pheasant with Pink Grapes, Apple, and Polenta’ was born.
Now, I won’t delve into the recipe here, as that’s already up on the website. Instead, let’s jump into some handy cooking tips, serving suggestions, and answer some FAQs.
Cooking Tips for Pheasant with Pink Grapes, Apple, and Polenta
- Choose Your Ingredients Wisely: The quality of your ingredients can make or break your dish. So, ensure you use fresh pink grapes and apples, and high-quality polenta.
- Don’t Rush: Cooking the pheasant requires patience. Don’t rush the process; instead, let the meat cook slowly and evenly.
- Be Adventurous with Your Spices: Don’t hesitate to experiment with spices. They can elevate the dish to a whole new level.
Serving Suggestion for Pheasant with Pink Grapes, Apple, and Polenta
When it comes to serving Pheasant with Pink Grapes, Apple, and Polenta, I love pairing it with a glass of crisp white wine. The acidity complements the sweetness of the grapes and apple, and the roundness of the polenta.
FAQs on Pheasant with Pink Grapes, Apple, and Polenta
- Can I use chicken instead of pheasant? Absolutely! Feel free to substitute with chicken if pheasant isn’t available.
- What type of apples work best? I usually go for Granny Smith apples for their tartness, but feel free to mix and match.
- Can I make this dish without polenta? Sure! You can replace polenta with mashed potatoes or even cauliflower puree.
- Why pink grapes specifically? Pink grapes add a sweet and slightly tangy flavor, balancing out the rich pheasant and tart apple.
- How should I store leftovers? Store leftovers in an airtight container in the fridge for up to three days.