ROASTED PHEASANT ACCOMPANIED WITH PARSNIP~APPLE COMPOTE
BRAISED RAINBOW SWISS CHARD

Ingredients for Compote:
4 Oz. Unsalted Butter
2 Cups Parsnips (peeled, medium diced)
2 Green Apples (peeled, medium diced)
1 Yellow Onion (medium diced)
1 Tbsp. Garlic (chopped)
1 Qt. Apple Juice
1 Tsp. Granulated Sugar
½ Tsp. Fresh Thyme Leaves
1 Tsp. Rosemary (Chopped)
Salt and Pepper to Taste

1 Bunch Rainbow Swiss Chard
2 Whole Pheasants
1 Gallon Water

Method for Compote:
In saucepan combine butter, parsnips, apples and garlic, sweat over medium heat for 15 minutes. Add apple juice and sugar. Bring it to a boil, reduce to a simmer and cook until parsnip is fully cooked and ¾ of the total liquid is reduced. Finish it with chopped thyme, rosemary and season with salt and pepper to taste.

Method for Swiss Chard:
Cut the stalks crosswise into 1-inch strips and cook in boiling salted water for 3 minutes, shock with cold water and drain. NOTE: Right before serving, mix the Swiss Chard with the hot compote.

Method for Pheasant:
Rinse Pheasant with cold water. Rub with softened butter and season thoroughly with salt and pepper. Roast for 35 minutes in a 350° oven. When fully cooked, let them rest at room temperature for 15 minutes. Remove breast meat from the bone and slice. Pull meat from the leg bone and set aside. Keep warm.

For Plate Presentation:
Place the compote in the center of the plate. Put the warm leg meat on top of the compote. Fan the breast meat slices over the pulled leg meat and drizzle the plate with the remaining compote juice.

Yield: 4 portions

 

From the kitchens of the Walt Disney World Swan and Dolphin Hotel