Macfarlane Pheasant Pot-au-feu Recipe
& truffle choux farci, Savanna Institute red thumb potatoes, celeriac, pistou, consommé
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Ingredients
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Pheasant Consommé
Pheasant & Vegetables (Pot-au-feu components)
Truffle Choux (choux pastry & filling)
Celeriac Purée
Pistou & Garnish
Method
Pheasant Consommé
- 1
Roast bones
Preheat oven to 220°C. Spread pheasant bones, carcass pieces and wings on a roasting pan. Roast 25–30 minutes until deeply browned to develop flavor.
- 2
Deglaze and simmer
Transfer roasted bones to a large stockpot. Add 3 liters cold water to cover bones. Bring to a gentle simmer; skim scum that rises for the first 15 minutes. Add chopped onion, carrot, celery, leek whites and tomato, thyme, bay leaves, peppercorns and 2 tsp salt. Simmer very gently, partially covered, for 3–4 hours.
- 3
Clarify (raft method)
Strain the stock through a fine-mesh sieve into a clean pot. Weigh or measure; if needed reduce gently by simmering to concentrate to about 1.5–2 liters. Whisk egg whites with 250 ml cold water and whisk in a small amount of cold stock to temper. Combine egg-white mixture with the warm stock in a wide pot. Over low heat, stir occasionally until the raft forms; then don't stir. Gently simmer 20–30 minutes until the raft has trapped impurities. Carefully ladle the clear consommé through cheesecloth into a clean container. Adjust seasoning with salt to taste. Keep hot (hold at 80–85°C) for plating.
Pheasant & Vegetables (Pot-au-feu components)
- 4
Prepare pheasant
Pat pheasant breasts dry, season with 1 tsp salt and 1 tsp black pepper. In a heavy skillet, heat 1 tbs olive oil and 20 g butter over medium-high. Sear breasts skin-side down until skin is golden and crisp, about 4–5 minutes. Turn and sear other side 2 minutes. Transfer to a plate and keep warm. Reserve pan fond.
- 5
Cook vegetables
Bring a pot of salted water to a simmer. Add Red Thumb potatoes and simmer gently 12–15 minutes until just tender. In a separate pan, melt remaining butter with 1 tbs olive oil. Sauté celeriac cubes, carrots and pearl onions until glazed and tender, about 10–12 minutes. Season with a pinch of salt.
- 6
Finish and keep warm
Combine sautéed vegetables with cooked potatoes, toss with reserved pan fond (if desired) and a knob of butter to glaze. Keep vegetables warm for plating. Reheat seared pheasant very briefly in a 160°C oven for 4–6 minutes to finish to medium (internal ~63°C), then rest 5 minutes before slicing.
Truffle Choux (choux pastry & filling)
- 7
Make choux pastry
Preheat oven to 200°C. In a saucepan combine 125 ml water, 125 ml milk and 75 g butter and bring to a rolling boil. Remove from heat and add sifted 100 g flour all at once, stirring vigorously until a smooth paste forms and a thin skin forms on the pan. Return to low heat and dry the paste for 1–2 minutes while stirring. Transfer to a bowl or stand mixer. Beat in eggs one at a time until the dough is smooth, shiny and pipeable. Stir in 15 g truffle paste so the choux is lightly truffle-flavored. Pipe tablespoon-sized rounds onto a parchment-lined sheet, brush with beaten egg yolk and bake 20–25 minutes until puffed and golden. Cool on a rack.
- 8
Prepare truffle filling
Whip 120 ml heavy cream to soft peaks. Fold in 80 g soft goat cheese (or crème fraîche), season with 0.5 tsp salt and 0.25 tsp white pepper and 5–10 g additional truffle if desired. Fold in whipped cream to make a light mousse. Transfer to a piping bag fitted with a small tip.
- 9
Fill choux
When puffs are cool, poke a small hole in the base of each and pipe the truffle mousse into each choux until filled. Refrigerate until ready to plate; hold chilled.
Celeriac Purée
- 10
Cook celeriac
Place 400 g chopped celeriac in a saucepan, cover with water, add a pinch of salt and simmer until very tender, about 15–20 minutes. Drain well.
- 11
Purée and season
Blend celeriac with 30 g butter and 60 ml cream until very smooth using an immersion blender or food processor. Pass through a fine sieve for silkiness if desired. Adjust seasoning with 0.75 tsp salt and 0.25 tsp white pepper. Keep warm for plating (hold in a warm water bath or low oven).
Pistou & Garnish
- 12
Make pistou
In a small food processor, pulse 30 g basil, 15 g parsley, 1 garlic clove and 25 g pine nuts until finely chopped. With motor running, stream in 60 ml extra-virgin olive oil until emulsified. Stir in 30 g grated Parmesan and 1 tsp lemon juice. Season with 0.5 tsp salt to taste. Adjust to a loose pesto-like consistency; keep at room temperature.
- 13
Plate and garnish
To assemble each serving (serves 4): Spoon a smear of warm celeriac purée on the plate. Arrange a portion of glazed Red Thumb potatoes and sautéed celeriac/carrot/pearl onions beside it. Slice rested pheasant breast and fan 2–3 slices on top of the vegetables. Place one chilled truffle choux to the side. Spoon 150–200 ml hot pheasant consommé into a small warmed bowl or pour a ladle around the components at the table. Dot pistou on the purée and around the plate as desired. Finish with a few drops of extra-virgin olive oil and a grind of black pepper. Serve immediately.