PHEASANT ACCOMPANIED WITH PARSNIP~APPLE COMPOTE
BRAISED RAINBOW SWISS CHARD
4 Oz. Unsalted Butter
2 Cups Parsnips (peeled, medium diced)
2 Green Apples (peeled, medium diced)
1 Yellow Onion (medium diced)
1 Tbsp. Garlic (chopped)
1 Qt. Apple Juice
1 Tsp. Granulated Sugar
½ Tsp. Fresh Thyme Leaves
1 Tsp. Rosemary (Chopped)
Salt and Pepper to Taste
1 Bunch Rainbow Swiss
2 Whole Pheasants
1 Gallon Water
In saucepan combine butter, parsnips, apples and garlic, sweat over medium
heat for 15 minutes. Add apple juice and sugar. Bring it to a boil, reduce
to a simmer and cook until parsnip is fully cooked and ¾ of the
total liquid is reduced. Finish it with chopped thyme, rosemary and season
with salt and pepper to taste.
Cut the stalks crosswise into 1-inch strips and cook in boiling salted
water for 3 minutes, shock with cold water and drain. NOTE: Right before
serving, mix the Swiss Chard with the hot compote.
Rinse Pheasant with cold water. Rub with softened butter and season thoroughly
with salt and pepper. Roast for 35 minutes in a 350° oven. When fully
cooked, let them rest at room temperature for 15 minutes. Remove breast
meat from the bone and slice. Pull meat from the leg bone and set aside.
Place the compote in the center of the plate. Put the warm leg meat on
top of the compote. Fan the breast meat slices over the pulled leg meat
and drizzle the plate with the remaining compote juice.
Yield: 4 portions
the kitchens of the Walt Disney World Swan and Dolphin Hotel