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Recipe Table of Contents
STEEN'S Cane Cured Pheasant
Tender young breast in Pure Cane Syrup, Balsamic Vinegar,
Madeira Wine, Rosemary, and Thyme over Andouille Potato
Pancakes with Shiitake Mushroom Au Jus.
For The Pheasant:
2
tbs. shallots chopped
1 cup Steen's Pure Cane Syrup
2 tbs. cracked black pepper
1 oz. Dijon Mustard
1 sprig fresh thyme |
1
tbs. garlic chopped
3/4 cup Madeira Wine
2 oz Balsamic Vinegar
1 sprig fresh rosemary
4 - 7 oz pheasant breast,
wing attached, skin on |
Mix all ingredients well,
cover pheasant with marinade refrigerate overnight.
For The Pancakes:
1 lb.
Shredded Idaho Potatoes
1/2cup cream
2 tbs. onion chopped
2 tbs. olives chopped
salt pepper and Tabasco to taste |
2
eggs
10 oz. Shredded Andouille Sausage
1 tbs. garlic chopped
2 tbs. flour |
Mix all ingredients well,
form into 8 - 3 oz. cakes and sauté on medium heat until
golden brown. Keep warm.
For The Shiitake Mushroom
Jus:
1
tbs. shallots chopped
1/4 cup Port Wine
1 oz. Dijon mustard |
1 cup
sliced Shiitake mushrooms
1 oz Steen's Pure Cane Syrup
3 cups Beef or Game Au Jus |
Sauté shallots and
mushrooms until soft and de-glaze with Port Wine. Add
syrup, mustard and Au Jus. Simmer 10 minutes. Remove from
heat and whisk in chilled butter.
Remove pheasant from marinade and pat
dry. Dust with flour. Sauté on medium heat 5 minutes on
each side. Slice on a bias and fan over Potato Pancakes.
Nape with Shiitake Jus.
This recipe is for an entree currently on
our evening dinner menu. It is definitely one of our best
sellers. I'm originally from Florida but I trained and
studied in Louisiana. While working in a private club in
Baton Rouge, I first discovered Steen's Pure Cane Syrup.
The Chef insisted on only using Steen's. After using it
so do I.
Chef David Resch, Executive Chef
Bienville Club, Mobile, AL
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Contact Info: (800)725-1654
steens@steensyrup.com
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