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Pheasant Consommé (Consommé Faisan)

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
8 ounces

Recipe ID
C00183

Ingredients
US standard
Pheasant or game consommé, flavored, seasoned
2 ½ quarts
Tomato, monder, concassé
8 ounces
Parsley, fresh, washed, excess moisture removed, chopped
1 ½ ounces
Crimini mushroom caps, sliced, sautéed
8 ounces
Carrots, julienned, poached
8 ounces
Boneless pheasant thighs, skin on
4 each
Preparation
  1. Gather all the ingredients and equipment.
  2. Prepare the consommé using standard recipe.
  3. Season the pheasant thighs with salt, pepper and ground ginger. Sauté in oil or clarified butter until cooked through, 165°F. Remove from pan, cool, and slice, julienne or mince. Reheat just before service and keep warm.
  4. Prepare the vegetable garnishes.
  5. Heat the consommé to a boil. Reduce to a simmer. Hold at 180°F.
  6. To serve, place 1 teaspoon tomato concassé, a few cooked mushrooms, a pinch of carrots, and some cooked pheasant thigh into a warm bouillon cup, pour in the consommé, and sprinkle parsley on top.