SAUTÉ DE FAISAN

Known Ground reconstruction

The source recommends serving underdone to avoid dryness; temperature checks and staged removal of smaller pieces provide the same control safely. This version has not been personally tested by Known Ground. Cook the bird and any poultry forcemeat to 165°F (74°C) in its thickest portion.

Instructions

1. Season the pheasant joints. Melt butter in a wide sauté pan over moderate heat and cook the pieces, turning without scorching; remove each piece when it reaches 165°F (74°C).

2. Arrange the joints in a warm covered serving dish so they remain moist.

3. Add shallot to the pan, deglaze with wine, add game stock, and reduce quickly to a small quantity of lightly coating sauce.

4. Whisk in cold butter, adjust the seasoning, and pour the short sauce over the pheasant only immediately before serving.

Historical formula

Method

Unless it be prepared with the greatest care, _sautéd_ pheasant is always dry. I therefore do not recommend it; but, should it be necessary to make a dish of it, care should be observed in selecting a young, plump bird. It should be cut up like a fowl, cooked in butter on a moderate fire and kept somewhat underdone.

Dish it after the manner of a “poulet sauté” and cover it. Swill the sautépan and prepare a sauce after the recipe in common use.

This sauce must always be short, and it should be poured over the pheasant just before serving it.

Source

A Guide to Modern Cookery — Recipe no. 1848.