Ingredients

Pheasant Souvarov

• 2x3 1/2 pound pheasants (legs and breasts removed)
• salt and pepper, to taste
• splash of grape seed oil
• 1 cup of pearl onions, peeled (250 ml)
• 1 medium carrot
• 1 rib of celery
• 2 cloves garlic
• 1 sprig fresh thyme
• 1 bay leaf
• 10 black peppercorns, crushed
• 4 juniper berries, crushed
• zest of 1/2 orange
• 1 1/2 tablespoons of tomato puree (22 ml)
• 1/4 cup of gin (60 ml)
• 1 1/2 cups of good red wine (375 ml)
• 1/2 cup of port (125 ml)
• chicken stock
• 1 cup of button mushrooms (250 ml)
• 1 small black truffle (or ¼ tsp. truffle paste or truffle oil (1 ml))
• 2 ounces foie gras, diced

Sealing Dough

• 2 1/2 cups of all purpose flour (625 ml)
• Pinch of salt
• Water, enough to form a stiff dough

Description

Pheasant Souvarov - A Recipe From Food Network Canada. Recipe Courtesy Of Michael Bonacini, Cook Like A Chef Some Suggested Accompaniments For This Dish: Classic Mashed Potatoes, Buttered Haricot Vert Or My Favourite Pan Roasted Jerusal

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