Wednesday, January 21, 2009

Inauguration Luncheon - Herb Roasted Pheasant with Wild Rice Stuffing

No matter what political party you are affiliated with you have to admit yesterday was an amazing day in the history of the nation. The fact that we now have an African American President is a testiment that there has been great social change.
Below is one of the recipes that was served at the Inauguration Luncheon yesterday afternoon.

The tradition of the Inauguration Luncheon dates back at least a century. Approximately 200 guests including President Obama, Vice President Biden, their families, the Supreme Court, Cabinet designees, and members of Congressional leadership will attend the event in Statuary Hall (U.S. Capitol building).

The menu by Design Cuisine (Arlington, VA) reflects the theme of the inauguration "A New Birth of Freedom," which celebrates the bicentennial of the birth of President Abraham Lincoln.

Growing up in Kentucky and Indiana, President Lincoln favored simple foods including root vegetables and wild game. Later, the president became fond of stewed and scalloped oysters. Apples were a favorite of his for dessert or a snack

10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
½ cup Olive oil with chopped rosemary, thyme and sage
1 lb. Wild rice, long grain
2 quarts Chicken stock or canned chicken broth
2 Carrots, diced
½ Onion, diced
½ cup Dried apricot, small diced
1 Tablespoon Salt and pepper mix
2 Tablespoons Garlic, roasted

Makes 10 servings.
Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.

Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.

In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.

When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.
Preheat oven to 400 degrees F.

Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.

*Pheasant can be substituted with chicken.







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