Ingredients
SERVES 4
4 each pheasant breasts, skin on
2 tablespoons extra virgin olive oil
2 each sprigs of fresh thyme
2 each fresh sage leaves
2 cups farro, rinsed and drained
2 teaspoons kosher salt
5 cups chicken broth or water if you want it vegetarian
1 tablespoon shallots, minced
1 each kabocha squash, cut into ½’s, seeds removed
1 tablespoon fresh thyme
3 tablespoons olive oil
3 cups pomegranate sauce
11/2 cups beef demi glace
½ cup fresh pomegranate seeds
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon olive oil
Cooking Instructions
Pheasant
• Place the chilled pheasant breasts in the vacuum bags with herbs and
oil.
• Vacuum on high to remove all air and seal the bag.
• Set the sous vide machine to 64’C/147’F for 35 minutes.
• Remove from the bag and patty dry on paper towel. Season with
salt and pepper.
• When ready to serve add olive oil to a medium sauté pan on medium
high heat and sauté skin side down till golden brown for 1 minute
then flip for 1 more and serve.
Pomegrante Sauce
• Combine juice and demi in a small heavy bottom sauce pan and
reduce by half.
• Add seeds and season to taste.
Farro, Cavolo Nero & Kabocha Squash
• Preheat oven to 375.
• Combine the farro, salt and broth in a large, heavy saucepan over
medium heat.
• Cover and simmer, stirring occasionally, until the farro is
tender, about 45 minutes to an hour, or about half the time if you
are using semi-pearled farro. Taste often as it is cooking, you
want it to be toothsome and retain structure. Remove from heat,
drain any excess water, and set aside.
• While the farro is cooking toss the squash, oil and thyme on a
rimmed baking sheet. Arrange in a single layer and place in the
oven for about 20 minutes. Remove from the oven, let cool a bit
so you can handle it. Peel and dice the squash. Reserve
• Wash, dry then cut cavolo nero (black kale). Reserve
To Serve
• Add olive oil to a large sauté pan, then shallots & calvolo nero.
• Cook for 2 minutes. Add squash & parsley. Season to taste.
• Place in the center of four warm dinner plates.
• Top with pheasant and garnish with sauce.
