📝 About This Recipe
A 'Salmis' is the height of classical French game cookery, representing a sophisticated bridge between a roast and a stew. Unlike a standard ragout, the pheasant is partially roasted to develop a deep umami crust before being gently finished in a rich, wine-laden sauce made from its own essence. This dish is the ultimate celebration of autumn, offering a velvety texture and a complex, woodland flavor profile that defines elegant country dining.
🥗 Ingredients
The Bird
- 2 pieces Whole Pheasants (cleaned and patted dry)
- 3 tablespoons Unsalted Butter (softened)
- 4 slices Bacon or Pancetta (to drape over the breasts)
The Salmis Sauce
- 3 pieces Shallots (finely minced)
- 1 small Carrot (finely diced)
- 1.5 cups Dry Red Wine (use a good quality Burgundy or Pinot Noir)
- 2 cups Game Stock or Beef Stock (high quality, low sodium)
- 2 tablespoons Cognac or Brandy (for deglazing)
- 1 teaspoon Tomato Paste
- 1 piece Bouquet Garni (thyme, parsley stems, and a bay leaf tied together)
Garnish and Finish
- 1 cup Cremini Mushrooms (quartered and sautéed)
- 4 slices White Bread (cut into triangles)
- 1 teaspoon Truffle Oil or Butter (for the croûtes)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Rub the pheasants with the softened butter and season generously with salt and black pepper.
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2
Drape the bacon slices over the pheasant breasts to prevent them from drying out. Roast the birds in a heavy roasting pan for 25-30 minutes, or until they are just underdone (slightly pink at the bone).
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3
Remove the pheasants from the oven and let them cool slightly. Carve the birds: remove the legs and breasts, then cut the breasts into 2 or 3 diagonal pieces. Keep the meat covered and warm.
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4
Take the remaining carcasses and chop them into smaller pieces using kitchen shears. These bones are essential for the depth of your sauce.
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5
In a large saucepan or sauté pan, melt a tablespoon of butter over medium-high heat. Add the chopped carcasses and brown them thoroughly until deeply caramelized.
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6
Add the minced shallots and carrots to the pan with the bones. Sauté for 3-5 minutes until the vegetables are softened and golden.
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7
Pour in the Cognac and carefully ignite it with a long match or lean the pan toward the flame to flambé. Once the flames subside, stir in the tomato paste and cook for 1 minute.
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8
Deglaze the pan with the red wine, scraping up all the browned bits (fond) from the bottom. Reduce the wine by half.
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9
Add the stock and the bouquet garni. Simmer gently, uncovered, for 25-30 minutes until the liquid has reduced and thickened into a glossy sauce.
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10
Strain the sauce through a fine-mesh sieve into a clean skillet, discarding the bones and aromatics. Season to taste with salt and pepper.
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11
Add the sautéed mushrooms and the carved pheasant pieces (and any juices they released) into the strained sauce. Simmer very gently for 5-8 minutes to finish cooking the meat without toughening it.
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12
While the pheasant simmers, fry the bread triangles in butter until golden brown. Brush them with a hint of truffle oil.
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13
Arrange the pheasant pieces on a warm platter, spoon the rich sauce and mushrooms over the top, and garnish with the truffled croûtes and fresh parsley.
💡 Chef's Tips
Do not overcook the pheasant during the initial roast; it should remain moist as it finishes in the sauce. If the sauce is too thin, whisk in a small 'beurre manié' (equal parts flour and butter mashed together) to reach the desired consistency. Using a high-quality, gelatin-rich stock is the secret to a professional, mouth-coating sauce texture. If you have access to pheasant livers, sauté them quickly and spread them on the croûtes for an even more authentic touch. Always rest the meat after the initial roast to ensure the juices redistribute.
🍽️ Serving Suggestions
Pair this with a robust Pinot Noir or a classic Gevrey-Chambertin to complement the gamey notes. Serve alongside a creamy celeriac purée or buttery mashed potatoes to soak up the exquisite sauce. Braised red cabbage with apples provides a wonderful acidic counterpoint to the richness of the salmis. A side of honey-glazed roasted parsnips adds a lovely earthy sweetness to the meal. Finish the evening with a sharp fruit tart to cleanse the palate after the intense savory flavors.