Braised Pheasant Crepe
By Halogen TV | June 25, 2011 at 1:56 pm
Braised Pheasant Crepe with Caramelized Onion-Ricotta & Apple Compote
Chef Blair Lebsack (6 portions)
For more info about Chef Blair Lebsack, go to www.unionbankinn.com
Ingredients
Savory Crepe
- 1 cup A/P Flour
- 3 Eggs (large)
- 1.5 cups Milk (homo)
- 1/4 tsp Salt
- A pinch of black pepper
- 3 tbsp Melted butter
Directions
Whisk together eggs, ½ the milk, salt and pepper in a bowl. Add the flour and whisk until you have a smooth batter. Add the remaining cup of milk and stir well to combine.
Chill for at least 30 min or overnight.
Melt butter and whisk in just prior to using. Bring to room temperature before using and batter should be the consistency of heavy cream before using.
Heat 6″ pan, add 1 tsp butter, then add 1 oz crepe batter.
Turn pan so crepe batter is very thin over the bottom of the pan, cook for about 30 sec then flip with a spatula and your fingers. Take out of pan. Continue until you have about 12 crepes.
Ingredients
Filling
- 1 cups Pheasant (cooked)
- 1 cup Ricotta cheese
- 1 tbsp Fresh Herbs
- 2 tbsp Caramelized Onion
- A pinch of Salt
- A pinch of Pepper
- A pinch of Cayenne
Directions
If using whole pheasant, slow roast in 325F oven until internal temp of 160F. If using only legs and thighs, brown in braising pot, add chicken stock to cover ¾ of the way up and put a lid or foil over the pot. Place in a preheated 300F oven for 3 hours. Once pheasant is cooked and cooled, pull the meat off of the bones, discard bones and skin.
Mix all ingredients together in a bowl. Lay crepes out flat, put about 3 tbsp in crepe and roll shut.
Ingredients
Sauce
- 200 g Bacon (small dice) (wild boar bacon if possible)
- 4 Gala Apples (small dice)
- 15 ml Sugar
- Lemon Juice from 1 lemon
- Lemon zest from 1 lemon
- 60 ml Apple Juice
- 5 ml Fresh Thyme
Directions
In a sauce pot add 1 cup of red wine and reduce down by half, add 1 cup of chicken stock (or braising liquid) and reduce down by half. Into the sauce grate some orange zest and put in a little squeeze of orange juice until you have slightly taste the orange. Continue to cook the sauce until about ¾ cup of liquid, take off the heat and add (right before you serve) 1 tbsp of unsalted butter and swirl to thicken the sauce. Season with salt and pepper.
Put bacon in pan and render off most of the fat. Pour off fat, leaving some in the pan. Start to crisp up bacon, add shallot and cook till translucent and bacon is cooked. Add diced apple to the pan then apple juice, lemon juice and lemon zest. Bring to a simmer, add sugar and cook until apples are just softening. Strain apples out and then put liquid back on to the heat and reduce until it is thick like syrup. Add fresh thyme to liquid and pour back over the apples, stir together.
To Serve…
Serve 1 crepe per person.
Ladle 1oz of sauce onto the center of the plate.
Cut crepes in half, place two halves in center of plate, top with a tablespoon of apple compote.
Garnish with fresh cut chives.
Watch “Endless Feast” Wednesdays at 10:30 pm ET. Recipes courtesy of EndlessFeast.tv.
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