| Place pheasant breasts in maple brine (recipe far left)
and soak for 30 minutes. Remove from brine and pat dry with a cloth. Lay pheasant
breasts on a tray and leave uncovered in fridge for 4 hours to dry skins.
Cut morels lengthwise and brush with a fine pastry brush to remove surface dirt.
Plunge mushrooms into cold water and remove quickly. Repeat three or four times
with fresh water each time to remove all grit. Drain mushrooms very well.
Sweat shallots, garlic and ginger in a heavy-bottomed saucepan until tender.
Add mushrooms, wine and mustard. Continue to cook on medium heat until moisture
from mushrooms is released and then absorbed back into mixture. Season with salt
and pepper and chopped fresh herbs.
Grate or finely chop cheese and place in a small pot. Add cream and milk and
heat to just below a simmer. Continue to heat for about 30 minutes to infuse cheese
flavour into cream. Strain cheese out and keep cream warm.
Trim ends off asparagus and blanch quickly in boiling water. Cool asparagus
in ice water to stop cooking process and to preserve bright green colour.
Grill pheasant breasts on a low-temperature grill (wood burning if possible),
skin-side down, until skin has rendered fat and crisped. Turn breasts over and
continue cooking over gentle heat until they have reached your level of preferred
doneness. (Ideally, just until they are still light pink in middle.)
Toss asparagus with a few drops of olive oil and season with salt and pepper.
Grill asparagus until hot.
Serve pheasant breasts with morel mushrooms and asparagus on the side. Froth
Parmesan-infused cream with an immersion blender and spoon some foam on pheasant.
Drizzle a little canola oil over pheasant and around plate.
Makes 4 servings.
 |
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