Roast Pheasant

Butcher the pheasant. Remove the tip and second section of the wings. Carefully remove the breasts from the pheasant. Leave the last joint of the wing attached to the breast. Reserve the breasts. Remove the legs by first breaking them out of the socket and then trimming them close to the carcass so as not to waste any flesh. Trim off any overhanging skin and reserve the legs.

Place the remaining carcass and trimmings in a roasting pan with about one half inch of water. Roast the bones until they are well caramelized and golden brown. The water will protect the pan from burning as the birds juices are released, ideally it will finish evaporating near the end of the roasting time and allow the juices or fond to caramelize as well.

When the bones have roasted remove them from the pan and add them to a small sauce or stock pot. Pour the wine into the roasting pan and stir to dislodge and dissolve any remaining particles. Simmer over a burner momentarily if needed or let rest for fifteen minutes to fully dissolve any lingering essence. Add to the pot with the bones.

Add the vegetables, vanilla, rosemary and bay leaves. Add enough water to just cover all of the ingredients. Bring the mixture to the simmer and continue cooking for three hours. If needed add more water to ensure that all the ingredients are covered throughout the cooking time.

Strain the broth through a fine strainer into a clean pot. Reserve several cups of the braising vegetables from the broth. Place the pot over a high heat and reduce the broth to three cups. Reserve.

Preheat oven to 300 degrees F.

Heat the oil in a sauté pan then add the legs and brown them evenly on all sides. Remove the browned legs and place in a shallow braising vessel just large enough to accommodate them.

Add the reserved broth, wine, shallots, garlic and thyme. Bring the mixture to a simmer.

Cover the braising vessel with a tight fitting lid or foil and place in the oven. Braise the legs until they are tender, about two hours. You may also choose to simmer them on a very low heat.

Gently remove the now tender legs and flip over. Remove each of the three bones in the leg and any cartilage. Keep warm as you finish the other recipes then serve immediately.

When you are almost ready to serve pan roast the breasts until they are just cooked through and remain juicy about 12 to 15 minutes. Serve immediately.

Strain the braising liquid and place in a blender on high-speed. Add some of the reserved vegetables from the original broth, about one cup, then puree until smooth. If necessary add a few more vegetables and puree until broth is a perfect sauce consistency. Add the sour cream. Taste and season. Strain then reheat and serve immediately.

Place a braised pheasant leg and a breast in the centre of a warmed plate. Slice and fan out the breast. Top with 2 ounces of the sauce, the braised shallots and garlic and a thyme sprig.