Pheasant with Champagne Cabbage Vi (Assembly)
Pheasants ** Pheasant Stock ** Mousseline Stuffing ** Pheasant Sauce ** Champagne Cabbage ** 6 tb Butter, clarified ** ** See recipes for Clarified Butter, Pheasant with Champagne ...
Ingredients
- butter, approx
- salt, approx
- pepper, approx
Directions
- 1
Pheasants ** Pheasant Stock ** Mousseline Stuffing ** Pheasant Sauce ** Champagne Cabbage ** 6 tb Butter, clarified ** ** See recipes for Cl
- 2
To Assemble: ============ Place the leg-thigh portions of the Pheasants, skin side down and short ends toward yourself between 2 sheets of p
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flatten gently with a mallet or side of a cleaver
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Spread about 1/3 cup of stuffing on each portion and fold meat over to form a 1/2-inch border on each of the 2 long sides
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Starting with a short side, roll the stuffing and meat into a neat cylinder
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Use kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise
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Chill, covered, until firm (at least 30 minutes.) Preheat oven to 450 F
- 8
Heat 6 tablespoons of clarified butter in a large oven-proof skillet