Confit of Pheasant
This is a very good technique for making tender, moist, fall off the bone pheasant. You can enjoy as is right from the oven or what I like to do is use the meat to fill ravioli along with wild morels and served with a sage and thyme pesto.
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|1 Pheasant; Cut up as if you were going to fry.|
|3 LbsDuck Fat; Lard can be Substituted, you need enough to completely cover the meat.|
|2 Bay Leaves|
|1 tspWhole Black Peppercorns|
|6 ClovesGarlic; Minced|
|1/4 CupOnion; Minced|
|1 Orange; Sliced|
|1 Lemon; Sliced|
|1 Lime; Sliced|
Confit of Pheasant Preparation
Start by washing the pheasant thoroughly. Cut into pieces as if to fry.
In a non-metelic container that can hold 6 quarts of water, add 4 quarts of water along with all the ingredients for the brine. Stir to dissolve the salt and sugar. Add the pheasant to the brine and allow to brine 24hrs.
After 24hrs remove pieces form the brine and rinse. Place pieces in an 8X10 cake pan and add enough melted fat to cover the pheasant pieces completely. Place in a 200 degree oven and cook until you reach an internal temperature of 170 degrees. Usually takes about 6-8 hours. Don't worry, it is very difficult to over cook the bird.
After the bird is done you can now enjoy or you can leave the bird in the fat and put into the fridge. It will keep in the fridge for several months.
This is a classic French technique for duck but it can be used for any type of meat or wild game. Personally, I prefer to prepare wild game birds in this fashion. You will be happy with the flavor and the tenderness every time. This technique also rids the birds of their harsh game flavor.
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