Pheasant with Figs
| Preparation: | 40 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 1 h |
| Total: | 3 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 8 dried figs
- 3 lb. (1.5 kg) pheasant, trussed and barded with bacon slices
- Sauce
- ¾ cup (180 mL) reconstituted chicken broth*
- ½ cup (125 mL) 35% cream
- ½ cup (125 mL) plain yogurt
Preparation
Soak the dried figs in water for 2 to 3 hours.
Preheat the oven to 350°F /180°C.
Remove the wings and neck. Set aside.
Cook the pheasant in fat until golden brown on all sides.
Transfer the wings and neck to an oven-proof dish and place the pheasant on top.
Cover and roast for about 1 hour.
While the pheasant cooks, simmer the figs in the soaking water for 20 minutes.
Set aside ¼ cup (60 mL) of the fig water.
Sauce
In a frying pan, bring the chicken broth to a boil. Pour in the reserved fig water.
Reduce by half over medium heat, remove from the heat and add the cream and yogurt, stirring continually until the sauce is smooth and light.
Serve the pheasant with the figs and spoon over some sauce.
Suggestion
Before cooking, truss the pheasant properly to make carving easier.
Accompaniments: miniature squash and bulgur.
Light or medium-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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