INGREDIENTS

INSTRUCTIONS

FOR WILD RICE
FOR PHEASANT
*Pheasant is available at specialty butcher shops.
Make wild rice:
Preheat oven to 350F.
In a fine sieve rinse wild rice well and drain. In a small saucepan
bring broth to a simmer. In a small flameproof casserole Saute rice
in oil over moderately high heat, stirring, 1 minute and stir in hot
broth and salt and pepper to taste. Bring mixture to a boil and bake,
covered, in middle of oven 1 hour, or until liquid is absorbed and
rice is tender.
While rice is cooking, in a 10-inch skillet cook bacon over moderate
heat until crisp and transfer to paper towels to drain. Transfer all
but 1 tablespoon drippings to a small bowl and reserve for cooking
pheasant.
Heat drippings remaining in skillet over moderately high heat until
hot but not smoking and saute onion and cabbage, stirring, until
softened. Add vinegar and salt and pepper to taste and saut&#233,
stirring, 1 minute. Chop bacon. Just before serving, stir cabbage
mixture and bacon into wild rice.
Make pheasant while rice is cooking:
Rinse pheasant under cold water and pat dry inside and out. Cut
pheasant into 6 serving pieces, transferring feet, back, neck, and
wing tips to a small saucepan. To saucepan add water and bay leaf and
simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4
cup. Strain stock through a fine sieve into a heatproof bowl.
In a small bowl stir together salt, pepper, and allspice. Pat
pheasant dry again and sprinkle evenly with allspice mixture. In a
10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved
drippings over moderately high heat until hot but not smoking and
saute pheasant until golden, about 5 minutes on each side. Transfer
pheasant to a plate.
In fat remaining in skillet cook raisins and shallots over moderate
heat, stirring, until shallots are softened. Stir in gin and boil
until most is evaporated. Stir in wine and boil until reduced by
about half. Stir in stock, tomato paste, rosemary sprig, and salt and
pepper to taste and bring sauce to a boil.
Add pheasant to sauce, skin sides down, and braise, tightly covered,
in middle of 350F. oven until breast meat is cooked through and
tender, about 10 minutes. Transfer breasts to a clean plate and keep
warm, covered. Braise legs and thighs until cooked through and
tender, about 10 minutes more. Transfer legs and thighs to plate and
keep warm, covered. Stir minced rosemary and grapes into sauce and
boil until slightly thickened, about 1 minute.
Divide pheasant between 2 dinner plates, spooning sauce over it, and
serve with red cabbage wild rice.
Serves 2.
Gourmet February 1995
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Converted by MM_Buster v2.0l.

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