• 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.
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.