Pheasant-Stuffed Flank Steak

This is my entry for the October 17 progressive dinner http://www.foodsoftheworld.activeboards.net/progressive-dinner-for-oct-17_topic3834.html. I'm placing it here cuz I don't know where else it would fit.

Two years ago, when I was in the process of getting my natural teeth replaced, I took umbrage over the fact my dentist and his staff ate junk food for lunch. I mean, really? You call that setting an example? So I promised that I would bring them a real lunch.

I wanted to really make it special, so developed this dish. It was a big hit. And we’ve served it as a main course several times since.

Although I make it with pheasant, there’s no reason chicken, turkey, or other fowl wouldn’t work just as well.

Pheasant-Stuffed Flank Steak on Parsnip Mash

Pheasant-Stuffed Flank Steak

1 large flank steak (1 ½-1 ¾ lbs)
1 lb mushrooms
1 recipe pheasant forcemeat
Several roasted red bell peppers
Salt & Pepper
1 tbls each butter and olive oil
Parsnip mash
Pinot-noir reduction

Preheat oven to 350F.

Make a duxelle with the mushrooms. Chop them very fine and cook in a dry skillet until all the liquid has evaporated. Season with salt and pepper. Set aside.

Pound flank steak until very thin, keeping it as much rectangular as possible. Season with salt and pepper. Put a layer of duxelle over the meat, followed by a layer of pheasant forcemeat, followed by strips of roasted peppers. Roll tightly and tie with kitchen twine about every inch or so.

Heat the butter and oil in a skillet. Sear the roll on all sides. Transfer to the oven and roast until internal temperature reaches 155F. Let meat rest before cutting into pinwheels about ¾-inch thick.

PHEASANT FORCEMEAT

Meat from one pheasant breast, cut in cubes
Slab bacon, half the volume of the pheasant, cut in cubes
1 small onion, cut in chunks
Salt, pepper, and rosemary to taste
Large handful roasted chestnuts (or sub pine nuts or even pistachios)
Large handful dried dates, chopped small

Combine the first five ingredients in a bowl and toss to coat meat with seasonings. Grind, using medium plate. Add the dates, distributing them evenly.

PARSNIP MASH

1 lb parsnips, peeled and cut into evenly sized chunks
1 tsp grated ginger
2 tbls butter
Salt and pepper to taste
Crème fraiche
Squeeze of lemon (optional)

Boil the parsnips in salted water until very tender.

Mash parsnips, discarding any hard cores. Combine with the butter, ginger, salt, and pepper. Blend in enough crème fraiche to achieve desired consistency. Mash should be on the stiff side. Adjust seasonings. Add a squeeze of lemon if desired.

PINOT NOIR REDUCTION

2 cups pinot noir
2 tbls sugar
Pinch black pepper

Combine ingredients in a saucepan. Bring to boil, reduce heat, and simmer until reduced at least in half. Reduction should be thickened and slightly syrupy.

For service: Using a squeeze bottle, create a nice pattern on an individual serving plate with the pinot noir reduction. I like using a spider-web design for this. Put a mound of parsnip mash on the plate and arrange two or three flank steak pinwheels on it.

This is one of the rare times when centering the food works well.

Yeah, I was remiss doing that, Dan.  In fact, I've asked Ron to move the entire discussion about substitutes etc. here, so as to not clutter up the progressive dinner thread.

Thanks, Ron.

Just what it sounds like, Mark. Meatless succotash, turned into a mash or a puree, depending on use.

Make the succotash, mash or grind it, and, if necessary, bind it with a little béchamel so it holds to the meat. Then top it with the dove forcemeat. Keep your layers thin, and leave about an inch all around on the steak. It'll fill-in as you roll it.

I think the flavors of succotash would better compliment the dove/flank steak combo. It would also be visually appealing.

Sorry, Anne. Although I appreciate the work that goes into preparing and plating a dish, ultimately it boils down to taste.

All this talk about using doves is a good example. My comments are all supposition, based on what I know of the individual ingredients. But it could be that I'm 100% wrong, and if Mark tries it, it might be a great dish.

IMO, there is no way you can judge a dish except by tasting it. All else is conceit.

Something else to think about, Mark. With the darkness of the dove meat, I think I'd go with either yellow or orange peppers, rather than the red.

Orange probably makes the most sense if you go with the succotash. That will give you three distinct color lines, plus the meat, in the pinwheels.