April 29, 2016

Elyria
Cloudy
44°F
 

Pheasant with Port Wine Demi-Glaze and Rice Pilaf

• 4 Young Pheasants, halved
• 4 oz Olive Oil
• Port Wine Demi-glaze
• 4 oz Clarified butter
• 4 oz Shallots
• 12 oz Port wine
• 32 oz Apple cider
• 4 sprigs Thyme
• 2 qt Demi-Glace
• 8 oz Butter
• Salt and Pepper

Heat olive oil in a large sauté pan.
And the pheasants, sear on one side. Transfer to preheated 350°F oven.
Bake approximately twenty minutes, until wings start to separate and meat is not pink.
Sweat shallots in clarified butter until translucent.
Add Port and reduce until almost dry.
Add apple cider and thyme and reduce by half.
Add Demi-glaze and simmer until a nappe consistency is reached.
Remove from heat and stir in butter.
Strain and season with salt and pepper.

Rice Pilaf
Heat the chicken Stock in a medium sauce pan.
Add rice, onion, carrot and celery.
Transfer to a 9” casserole dish. Cover tightly and bake 30-40 minutes, until rice is tender.
Season with salt and pepper.
Fluff with a fork before serving.

Courtesy Ohio Division of Wildlife


About Byron Scarbrough

A native Elyrian, Byron was raised in the Sportsman tradition with a love of the great outdoors and respect for land. An avid angler, he's fished from the Canadian Arctic to Florida's Coastal Islands and everywhere else he could in between. A certified Whitetail Clinic Instructor, he's harvested multiples of nearly every legal game species in Ohio. He is a graduate of OSU School of Journalism and has written several books in the area of military history. He is a clay busting, mountain biking, lap swimming, geo-caching, horse riding, fish catching, line running, canoe paddling, trail hiking, arrow slinging, pine cone eating, wilderness camping fool, who will do almost anything to avoid working in a cubicle. Contact him at ByronOutdoors@gmail.com.