Pan
Roasted Breast of Wild Pheasant with marinated wild mushrooms,
pistachio bread, raw chocolate molé sauce and chipotle oil (serves 6)
Molé sauce Ingredients 1 dried guajillo chile 1 dried chipotle 2 large medjool dates 1 ½ oz raisins 1 small roma tomato 1 large shallot 2 tsp raw almond butter 5 oz chocolate almond fudge (see recipe) 1 clove garlic ¼ cup carrot juice 1 tbsp lemon juice ½ tsp ground cumin pinch ground cardamom 1 tsp celtic salt ¼ tsp freshly ground black pepper
Method: In a stainless steel bowl combine dried chile, dates and raisins and
cover with warm water. Soak 2-3 hours. Drain the water and place the
mixture in a high speed blender. Add remaining ingredients and process
until smooth. Set aside.
Method: Soak the chipotle in warm water for 2-3 hours. Drain and pat dry with a
paper towel. In a high speed blender, combine the oil and chile and
process for 1 minute. Strain through cheesecloth.
Chocolate almond fudge Ingredients 1 cup almond butter ½ cup maple syrup ½ cup cocoa powder 1 ½ tsp nama shoyu (raw soy sauce) ½ tsp cinnamon
Method: Combine all ingredients in a food processor and process until smooth.
Marinated wild mushrooms Ingredients ½ cup extra virgin olive oil 2 tbsp lemon juice 2 tbsp champagne vinegar 1 tbsp agave syrup 1 tbsp minced shallots celtic salt & freshly ground black pepper 1 pound assorted wild mushrooms cut into ¼ inch pieces
Method: Wisk together the ingredients in a small bowl. Season with salt and
pepper to taste. Place the wild mushrooms in another bowl and pour the
marinade over the top. Marinate 1 hour.
Pistachio “bread” Ingredients 1 lb raw pistachio 6 large medjool dates
Method: Soak the pistachios in water 4-6 hours. In a food processor, combine
the nuts and dates and process until smooth. Spread the mixture evenly
on two nonstick drying sheets. Cover with plastic wrap and roll evenly
with a rolling pin about 1/8 inch thick. Place in a dehydrator at 115
degrees for 2-3 hours. With a pizza cutter, cut into 1 inch by 4 inch
rectangles. Keep at room temperature.
6 pheasant breasts
Arugula leaves
Assembly Heat a large sauté pan over medium heat. Season the pheasant breasts
with salt and pepper and sauté skin side down in grape seed oil over
medium heat 4-5 minutes. Turn breasts over and continue cooking for an
additional 4-5 minutes. Remove from pan and allow the pheasant to rest
while plating the other components. Arrange the pistachio bread on the
center of six plates. Arrange the mushrooms, arugula and molé sauce on
plates. Slice the pheasant breasts and place on top of the pistachio
bread. Drizzle chipotle oil for garnish.
Restaurant: afterglo
