Adequate menu for Patrician Cabernet Sauvignon 2010

Pheasant Roast with Sweet Spicy Sauce and Baked Mushrooms

  • 1 pheasant
  • 250 g of fresh bilberries
  • 10 dates
  • 4-6 dry figs, divided in halves
  • 1 hot red pepper (or paprika)
  • 2 spoons of balsamic vinegar
  • 125 ml of bilberry syrup
  • salt
  • black pepper newly ground
  • a few grains of red pepper
  • ¼ tablespoon of ground cinnamon
  • 8-10 mushrooms
  • white pepper
  • 2 small cloves of garlic

a. The pheasant’s meat is let to high overnight, covered by water favoured with bay leaves, dry basil, cloves, grains of pepper (white and black altogether).

b. The next day, the pheasant is rinsed and boiled into salty water until its meat becomes soft and tender. While boiling, vegetables can be added in the pot, too: a small onion, a carrot, a celeriac, a parsnip, a parsley root.

c. Once boiled, the meat is drained off and cooked into the oven. At the same time, the mushrooms are baked into the oven into a different tray, not nefore being washed up and peeled. In the oven, they can be flavoured with a pinch of salt, white pepper and a drop of alcohol.

d. Meanwhile, the roast sauce will be cooked on the stove. For doing this, skim the grease floating over the pheasant’s broth and place it in another pot. Place the pot on the fire. Due to the heat action, the water scooped alongside will evaporate, so only the grease will remain. When this happens, add the bilberry syrup. Gradually, add the spices: the salt, the ground black pepper, the cinnamon, the red hot pepper, thoroughly minced. Avoid the sauce’s becoming caramelized. As the sauce boils down, gradually add 1-2 spoons full of broth, so that the bilberry syrup will not get burned.  Right this moment, add the dates and the dry figs, waiting for them to be thoroughly boiled in the sauce. In this respect, add pheasant broth bit by bit until the dates and the figs swell and become soft and tender. When this goal is accomplished, add the balsamic vinegar, the red pepper grains and the fresh bilberries. Allow them a new ebullition, without permitting the bilberries to get crushed. When this would start happening, put out the fire and thrust aside the boiling pan.

e. Before turning off the oven, chop two cloves of garlic with a knife and add them to the pheasant roast.

f. Season the pheasant roast with the sweet and spicy sauce and eat it with the baked mushrooms.

g. A glass of Patrician Cabernet Sauvignon 2010 is, now, a perfect choice.

Bon appetit!

 

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