INGREDIENTS

INSTRUCTIONS

* See recipes for Clarified Butter, Pheasant with Champagne Cabbage I
(Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with
Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV
(Pheasant), and Pheasant with Champagne Cabbage V (Cabbage).  To
Assemble: ============  Place the leg-thigh portions of the Pheasants,
skin side down and  short ends toward yourself between 2 sheets of
plastic wrap; flatten  gently with a mallet or side of a cleaver.
Spread about 1/3 cup of stuffing on each portion and fold meat over  to
form a 1/2-inch border on each of the 2 long sides.  Starting with a
short side, roll the stuffing and meat into a neat  cylinder.  Use
kitchen twine to tie compactly, wrapping twine around  once lengthwise
and 3 times crosswise.  Chill, covered, until firm  (at least 30
minutes.)  Preheat oven to 450 F.  Heat 6 tablespoons of clarified
butter in a large oven-proof skillet.  Salt and pepper the stuffed leg
packages and saute, shaking pan  occasionally, until golden on all
sides (about 4 minutes.) Place  skillet in oven and roast for 4
minutes.  Return skillet to the top of stove over medium-high heat.
Add breast  halves to the pan, skin side up, and sprinkle with salt and
pepper.  Saute for 2 minutes, shaking pan occasionally.  Turn breasts
skin side down, sprinkle with salt and pepper and return  to the oven
until everything is tender (about 7 minutes.)  Transfer meat to work
surface.  Cut leg-thigh portions crosswise into  1/2-inch-thick slices.
Thinly slice breasts lengthwise on a diagonal.  To Serve: =========
Mound about 1/2 cup of cabbage in the center of each of 4 warmed
serving plates.  Place leg-thigh slices around bottom of each plate,
overlapping slightly.  Place breast slices in a fan pattern at top of
each plate, overlapping slightly.  Spoon some sauce around the meat
and cabbage; serve the rest of the sauce separately.  Source:  New
York's Master Chefs, Bon Appetit Magazine  :  Written by Richard Sax,
Photographs by Nancy McFarland  :  The Knapp Press, Los Angeles, 1985
Chef:   Andy Kisler, Vienna 79 Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

A Message from our Provider:

“When God ordains, He sustains.”