Breast of Pheasant Roulade
The Vegetable Bible
Breast of Pheasant Roulade
The Vegetable Bible
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1 pheasant (about 1 1/4 pounds) 3 ounces lean veal salt and freshly ground white pepper to taste 1/2 cup light cream, chilled 2 tablespoons heavy cream, whipped 7 tablespoons brandy 2 tablespoons chopped parsley 2 tablespoons pistachios 3 ounces foie gras 1 white cabbage (about 2 1/4 pounds) Directions: Cut off and skin the breast and legs of the pheasant. Remove the bones and sinews from the legs. Finely dice the leg meat, together with the veal. Chill in the refrigerator or freezer. Season with salt and pepper and process in a food processor to a puree, gradually adding the light cream. Rub through a strainer and fold in the whipped cream. Add the brandy, parsley, and pistachios and chill again. Cut the foie gras into 2 slices and season with salt and pepper. Fry briefly in a dry skillet, cool, and chill. Separate the cabbage leaves and remove the thick ribs. Blanch the leaves, rinse in cold water, and pat dry. Arrange the leaves in a large rectangle and spread the filling thinly on top. Place 1 pheasant breast portion on top. Spread the filling and top with the foie gras. Spread with filling and place the second breast portion on top. Wrap the leaves to form a packet and secure with toothpicks. Transfer to an ovenproof dish and bake in a preheated oven at 400°F for 18 to 20 minutes. Let rest for 2 minutes, remove the toothpicks, and cut into slices. Serves 4. |