Northwest NEWS

October 19, 1998

Home & Garden

DINING IN: 'The name of the game'


   Roast Pheasant with Dried Cranberries
   2 - 2 1/2 lb. pheasants, livers and giblets discarded
   About 2 tsp. olive oil
   Salt and ground pepper
   1/2 carrot, peeled and chopped
   1 clove garlic, sliced
   1/2 onion, chopped
   1 1/2 c. chicken stock
   1 Tbsp. cornstarch
   1 Tbsp. unsalted butter
   1/3 c. dried cranberries
   Preheat the oven to 400 degrees. Remove the wings and necks from the pheasants and chop into pieces. Spread the pieces in a lightly oiled roasting pan. Rub the pheasants with olive oil and season with salt and pepper. Set the pheasants breast side up on top of the chopped wings and necks and roast for 20 minutes. Lower the oven temperature to 350 degrees. Add the carrot, onion and garlic to the pan and continue to roast, basting the pheasants with the pan juices, for 35 to 40 minutes, until the juices run clear when the thighs are pierced with a fork. Let the pheasants rest in the roasting pan for about 5 minutes, then transfer to a platter and cover loosely with foil to keep warm. Pour off any oil from the roasting pan, add the stock to the pan, stir to deglaze, scraping up any browned particles sticking to the bottom. Pour the contents of the pan into a medium saucepan and bring to a boil. Cook until reduced by half, skimming off any fat or foam from the surface.
   Combine the cornstarch and butter to make paste. Lower the heat under the sauce, whisk in the cornstarch paste and simmer for 2 to 3 minutes. Strain the sauce through a fine sieve and add the dried cranberries. Let steep for 3 to 5 minutes.
   Place a spoonful of mashed sweet potatoes in the center of the plate. (Recipe follows) Carve the pheasants and arrange with the potatoes. Spoon over the sauce and serve. Serves four.
   Mashed Baked Sweet Potatoes
   4 large sweet potatoes
   1 Tbsp. unsalted butter
   2 Tbsp. sour cream
   2 Tbsp. pure maple syrup
   Salt and ground black pepper
   Preheat oven to 375 degrees. Pierce the potatoes with a fork. Bake for 45 to 50 minutes until soft. Let cool slightly. When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl. Add the butter, sour cream and maple syrup. Using a potato masher or sturdy whisk, mash or beat the potatoes until smooth. Season to taste with salt and pepper. Transfer to a covered casserole and keep warm until ready to serve. Serves four.
   Native American Wild Game Stew
   3 lbs. venison leg, diced into large cubes
   1 lb. rabbit, diced into large cubes
   3 lbs. turkey, dark meat, diced into large cubes
   6 oz. vegetable oil
   4 oz. flour
   2 oz. leeks
   3 oz. tomato paste
   1 butternut squash, large dice
   1 Tbsp. cumin, ground
   1 lb. mushrooms, brown, thinly sliced
   1 lb. leeks, thinly sliced
   1 lb. tomatoes, diced into medium cubes
   1 Tbsp. vegetable oil
   Salt and pepper to taste
   1/2 c. fresh chives, chopped
   1 c. fresh tomatoes, diced with juice
   2 cloves garlic, minced
   1 Tbsp. cumin
   2 fresh jalapeno peppers, sliced
   1 c. vegetable oil
   2 oz. leeks, green portion
   Bone out rabbit and turkey and cut into large cubes. Mix together marinade. Marinate meat in cooler 3 hours. Roast turkey and rabbit bones in oven with leeks, tomato paste, salt and pepper until brown. Place roasted bones and vegetables in a stock pot and cover with one gallon water. Simmer for 3 hours; strain. Make roux using four ounces vegetable oil and four oz. flour; cool. Thicken stock with roux, strain. Heat remaining two ounces of oil in heavy pan. Drain marinade from meat and brown meat in hot oil. Add meat to sauce and simmer for 1 1/2 hours. Add butternut squash and cumin. Cook 15 minutes or until the meat and squash are tender. Adjust salt and pepper. Saute leeks, mushrooms and tomatoes in vegetable oil. Serve topped with one ounce of the mushroom, tomato, leek mixture and a pinch of fresh chopped chives. Serves six.