Description
A delicious Pheasant recipe with a spicy and an aromatic sauce - hints of Mexico are in this sauce.
Ingredients
Sauce:
2 onions, roughly chopped
2 tomatoes, roughly chopped
4 cloves garlic, roughly chopped
1 cup rice wine vinegar
1/2 cup pumpkin seeds
1 sprig cilantro
4 dried red chiles, stemmed, seeded, and soaked in hot water
2 guajillo chiles, stemmed, seeded, and soaked in hot water
1 tbsp. fennel seeds
2 tsp. black peppercorns
2 tsp. allspice
1 whole star anise
2 whole cloves
Rice:
1 tbsp. olive oil
1/2 onion, cut into smaller pieces
Dash of salt
1 cup rice
1 1/2 cups chicken stock (can make from 1 stock cube)
Final put together:
Salt
2 pheasant legs
2 tbsp olive oil
1 onion, cut into small pieces
4 bay leaves
2 tsp black peppercorns
chicken stock
1 pheasant breast, cut in half
ground coffee
cilantro leaves (for garnish)
corn tortillas (for serving)
Directions
To make sauce:
- Place all ingredients in a blender, puree, place in airtight container, reserve.
To make rice:
- Heat oil in large saucepan set over medium/high flame. Add onion, season, cook, stirring frequently, until softened and starting to brown. Add rice, stir, add stock, bring to a boil; reduce heat to medium. Cover pot, simmer until rice is softened, remove from heat. Reserve - keep warm.
Final to put together:
- Season pheasant legs. Add some oil in oven dish and add pheasant legs, cook on medium heat, turning occasionally, until browned. Place on a plate, reserve. Add onion to pan, then cook, stirring frequently, until softened. Add pheasant legs, bay leaves, and peppercorns to pot; add stock to cover and bring to boil. Cover pot, reduce heat a little and simmer until cooked through and tender (approx 45 minutes). Remove from heat and reserve (keep warm).
- Rub pheasant breast with ground coffee and let stand for 1 hour (can of course be prepared a day before or earlier same day). Brush off granules, season then fry pheasant breast until browned on both sides. Remove from heat and reserve (keep warm).
- To serve, put rice on plates, place a pheasant breast half and leg on each plate, pour over with sauce and garnish with cilantro leaves. Serve tortillas along with the dish.
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