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Pheasant With 2 Sauces

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Margi Cintrano View Drop Down
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    Posted: 23 December 2012 at 02:56
This dish can be prepared with pheasant, quail or partridge.  The combination of the Mexican penchant for implementing chocolate and the Spanish colonial veered toward employing game stock, onion and garlic with white wine, make a lovely dish.
 
FAISAN CON DOS SALSAS /  Pheasant with 2 Sauces ...
 
*** Note: the 2 sauces can be divided into 2 separate sauces; one a game gravy from the pan drippings of the birds; and another a combo of the pan juices with the Mexican chocolate, a mole and the extra sauces can be served in 2 sauce boats; and the plating can be 2 drizzles of 2 different sauces. Lovely.
 
4 pheasants, quails or partridges
15 grams black chocolate
1 wine glass of white wine
250 ml. Chicken stock or Feathered game stock
1 onion
1 leek
1 carrot
2 cloves of garlic minced
1 large red tomato peeled and de-seeded
Evoo
freshly ground black pepper and salt to taste
 
1) wash the birds thoroughly and dry
2) salt and pepper the birds
3) place the birds in a clay earthenware with 3 tblsps. Evoo on bed
4) sauté until golden brown on all sides and place on platter covered to keep warm
5) peel the garlic, the onion and wash the other veggies and then, mince finely
6) peel carrot and slice in dice
7) wash the tomato, de-seed and peel ( blanch for 3 mins. to make this easier )
8) grate the tomato
9) dice the leek
10) sauté the onion, leek in the same Evoo as you sautéed the game birds
11) add the garlic and carrot and sauté 5 to 6 mins.
12) place the wine into the earthenware and re-incorporate the birds and raise stove top flame to evaporate the alcohol
13) add the stock and cover and simmer for 1 hour
14) place the drippings in a colander or strainer or sieve and strain the elements to create a fine gravy
15) add the chocolate to the gravy in a sauce pan and on low heat simmer, do not permit boil
 
SERVE with white wine or sparkling white wine, and hot crusty bread baguette for dunking; or tortilla corn or flour bread for a Mexican touch.
 
Enjoy,
Happy Holidays.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2012 at 07:45
Sounds like a winner, Marg. Thanks for posting. 
 
But I'm confused. Why do they call it ".....with two sauces"?
 
Are European quail different from American? A typical Mexican/North American quail is a small bird, averaging about 6 ounces dressed. To sub them for a pheasant or partridge I would use at least four quail, or, in your recipe, sixteen of them.
 
I'm thinking, too, that the South Ameircan Perdiz would be good with this recipe. 
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2012 at 08:15
Brook, Good Afternoon,
 
This old recipe in one of my old cookbooks, called it DOS SALSAS and I had not thought to change it; however, the reasoning I believe is, that one can serve a chocolate mole and a game gravy sauce; making 2 sauces ... as a drizzle modernly ...
 
Definitely different in appearance and wild too; 2 Quails are quite enough for 1 man; about total of 250 grams for 2 and pheasants are quite a bit bigger.
 
The game in Europe, is quite a bit different; and I know I had uploaded some fotos for you and Ron on Northern Game Birds awhile back.  
 
I believe, wild South American quail or pheasant or partridge would be a great choice.
 
 
Happy Holidays,
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2012 at 08:25
Exactly what I'm saying, Marg.
 
A normal serving of a dish like this would be half a pheasant or partridge, or two quail. Which means a recipe calling for four of the larger birds would be subbed by 16 quail.
 
I see what you're saying about the sauces. Wouldn't that indicate, though, that the chocolate only be added to half the gravy?
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2012 at 08:48
Brook,
 
Okay; the average wild quail weighs 150 grams without feathers; and is 20 cm. in  length; according to:  www.iberianatureforum.com
 
Futhermore, there are 6 types of wild quail, depending on the region in the Iberian Peninsula. One is the gray tail, and the other Commune. The average quail egg is approximately 15 grams in weight.
 
Hope this assists.  Yes, for men; I would serve two birds, and for women, one each.
 
Common Wild  Iberian Quail.
 
IBERIAN WILD PHEASANT:  
So, as you can see, pheasant or Iberian Faisán is quite larger.
 
Happy Holidays;
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2012 at 09:00
Brook,
 
I divide the sauces, so I can present with 2 drizzles and serve the rest of the 2 sauces in sauce boats; so, we are thinking on same wave length.
 
Let me know how it turns out; one can stuff the birds too of course.
 
Happy Holidays,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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