Pheasant with Mushrooms and Wild Rice
- 150 grams Wild rice
- 3 Pheasant (each about 800 grams)
- 70 grams butter
- 6 thin slices fat smoked Bacon (about 80 grams)
- 10 grams dried Porcini mushroom
- 10 grams dried Horn of plenty mushroom
- 150 grams onions
- 500 grams carrots
- 2 bay leaves
- 1 tsp peppercorns
- 400 milliliters white wine
- 400 milliliters Game stock (jarred)
- 250 grams shallots
- 1 Tbsp Pastry flour
- freshly ground pepper
- 125 milliliters Whipped cream
- 3 Tbsps milk
- 3 eggs
- 1 pinch sugar
- 75 grams chopped Pistachio
- 6 Tbsps vegetable oil
Cook wild rice according to package instructions and drain.
Rinse pheasants and pat dry. Cut breasts from bone and season pheasant with salt inside and out. Coat breasts with 30 grams (approximately 2 tablespoons) of softed butter and cover with slices of bacon, then place back on pheasant.
Preheat the oven to 250°F (approximately 475°F). Meanwhile, soak mushrooms 3/4 liter (approximately 3 cups) of lukewarm water. Peel onions and 200 grams (approximately 1 cup) of carrots. Chop coarsely and add with pheasants to a pan. Roast on middle shelf of oven for 15 minutes, then remove the breasts and set aside. Cook rest of pheasant for another 15 minutes.
Chop carcass and breast bone coarsely and add to a pot with bay leaves and pepper. Deglaze roasting pan with white wine an d pour carrots and onions over bones. Add game stock and mushroom soaking water. Cook for 1 hour uncovered in an open pot, then strain through cheesecloth and boil for an additional 1 1/2 hours.
Meanwhile, peel shallots and remaining carrots and cut into slices. Rinse thyme, shake dry and pluck leaves from stems. Sauté shallots and carrot in remaining butter. Dust with flour, stir into pheasant sauce and boil.
Season with salt, pepper and 1/2 of thyme. Add mushrooms and cook, stirring occasionally, for 10 minutes over low heat.
Cut pheasant breasts in slices. Leave drumsticks whole.
Season sauce again. Place pheasant meat and drumsticks into sauce and slowly heat. Sprinkle with remaining thyme.
Stir together wild rice, whipping cream, milk and eggs. Season with salt and sugar. Stir wild rice and pistachios together and heat with oil in a pan. Serve rice with pheasant stew.