Cinnamon And Oregano Smoked Breasts Of Pheasant With A Ba

For me, true contentment on earth means asking less of this life because more is coming in the next. Godly contentment is great gain. Heavenly gain. Because God has created the appetites in your heart, it stands to reason that He must be the consummation of that hunger. Yes, heaven will galvanize your heart if you focus your faith not on a place of glittery mansions, but on a Person, Jesus, who makes heaven a home.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
	Sami		1	Servings

INGREDIENTS

2		Pheasant breasts
4		Sprigs oregano
2		Cinnamon sticks
1	T	Olive oil
		Salt and freshly ground
		black pepper
		A good handful of woody
		oregano stems
4		Cinnamon sticks, broken into
		several
		4 to 5
		pieces
1 1/2	T	Aged balsamic vinegar
6	T	Extra virgin olive oil
1	T	Freshly chopped chives
		Salt and pepper
1	pn	Caster sugar
		A little stir fried cabbage
		or spinach

INSTRUCTIONS

Preheat oven to 220C/gas 7.  The pheasant is hot smoked and then
finished in the oven. Setting up  a home smoker is very simple. The
idea is to impart the aromas and  flavours into the food without
cooking it through. Finishing the  pheasant in the oven keeps it moist
and succulent.  To improvise a smoker you will need a roasting tin,
plus its lid (or  another matching tin to sit on top) and a wire rack
which will fit  inside. A grill pan rack often works. Set the roasting
tin or smoker  on the hob and strew the base with woody oregano stems
and broken  cinnamon sticks (woody stems smoke better).  Place the wire
rack above the herbs and aromatics and cover with the  lid. Wait until
a steady stream of smoke emerges from the sides  between the tin and
its lid, then add the pheasant, when required  (see below), sitting it
on the wire rack. Turn the heat down  slightly, but high enough to keep
the smoke in a constant stream.  Grind 1 cinnamon stick.  Lift fillet
from underside of each breast and pop in a sprig of  oregano leaves.
Pop the fillets back in place. Rub a little of the  ground cinnamon
onto each side of the breasts. Season them. Rub the  skins with olive
oil.  Heat skillet or frying pan and sear the breasts. When smoker is
ready, put breasts on wire rack, skin sides down. Replace lid. Smoke
for 2 minutes. Turn breasts over. Smoke for another minute.  Remove
breasts from smoker. Put remaining oregano leaves and broken  cinnamon
sticks in roasting tin and sit breasts on top. Mix dressing
ingredients, without the chives. Warm through gently. Just before
serving, add the chives for a fresh green colour and oniony flavour.
Smear skin with balsamic dressing.  Cook in preheated oven for about 3
minutes until cooked through (this  depends on the thickness of the
breasts and you will need to check).  Rest in a warm place for 5-6
minutes to tenderise the breasts. Stir  fry the vegetables in the
butter until wilted but still crisp. Season.  Slice the breasts and
serve on a bed of cabbage. Pour the dressing  over and around.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1030 Calories From Fat: 242 Total Fat: 27.3g Cholesterol: 211.1mg Sodium: 1158mg Potassium: 1580.5mg Carbohydrates: 98.7g Fiber: 9.9g Sugar: 52.2g Protein: 97.8g