Scottish Pheasant


2 whole Scottish game pheasant
4 small branches of blue spruce or Douglas fir
1 clove of sliced garlic
3 sprigs thyme
3 sprigs rosemary
salt (kosher)
fresh cracked black pepper
4 1 1/2 inch butchers twine
1tbsp. Of good French olive oil

5 large Fuji apples peeled and sliced thin
1tbsp brown sugar
2 tbsp whole unsalted butter
1 cup of oaky chardonnay
salt (kosher)
Fresh cracked black pepper
1 sprig of thyme
1 sprig of rosemary

Potatoes Fondante:
4 whole large Yukon gold potatoes
4 tbsp whole unsalted butter
fresh cracked pepper

Jus d’Roti:
2 cups reduced roasted chicken stock
3 tbsp butter, cold and cubed


Pre-heat oven to 350 degrees.  Bone out 2 whole Scottish pheasants and remove the thighbone.
Spread garlic, thyme, rosemary and olive oil all over the birds.  Let the birds marinate for 2 hours uncovered in the refrigerator. 
After 2 hours wipe the birds clean of seasoning.  Re season birds with salt and fresh cracked pepper.
Place pine branch in between the thigh and breastbone and tie with butchers twine.  Set aside.

Sweat Fuji apple slices, brown sugar whole butter, thyme, rosemary and chardonnay in a medium sized sauté pan over medium high heat, until the apples are caramelized and soft and the liquid is reduced.
Remove thyme and rosemary stems and puree mixture in a food processor until smooth.
Pass puree through a fine sieve. Set aside and keep warm.

Tourné Yukon gold potatoes until all skin is removed and potatoes look like seven sided footballs.
Place potatoes in a shallow pan with whole butter and heat pan over low heat. 
Slowly cook the potatoes until golden brown all over, constantly basting with butter.
Season with salt and pepper.  Set aside.

Preheat large sauté pan with 3 tbsp. Of blended oil until pan is almost smoking.
Add pheasant to the pan and brownall sides of the skin.

Add 2 tbsp of whole butter, one sprig of thyme and rosemary and place in a 350degrees oven for 25 minutes or until the juices run clear.  When the thigh of the pheasant is pierced, remove pheasants from the pan and deglaze pan with the roasted chicken stock and bring to a boil. 
Add the butter and emulsify the butter into the stock until the fat is completely dissolved and the stock has a fine sheen (like a mirror).

In a large bowl place warmed apple puree in the center.  Then the warmed potato on top of the puree. Then rest the roasted bird on top of the apple and potato.  Pour the sauce over and around the bird and serve.