2whole wild pheasantskinned and cleaned salt and pepper, to taste
1small celery root
cubed butteras needed
1 1/2cupsorganic wild rice
1 1/2tablespoonsgrapeseed oil
1tablespoonchopped mixed redgreen, yellow bell peppers
2cupspheasant stock or chicken stock
1/4teaspooncrushed black pepper
Salt and pepper
1/2ouncechilled unsalted buttercubed
Preheat oven at 400 F.
To prepare the pheasant: De-bone pheas- ants into breast and legs. Trim wing bones and leg bones (half of leg bones). Season with some salt, paprika and freshly ground black pepper. Set aside for 15 minutes.
To prepare the celeriac: Peel celery root and cut into julienne. Cook in salted boiling water with lemon for just 1 minute. Drain well and season lightly with a little cubed but- ter. Set aside and keep warm.
To make the rice: Cook wild rice until rice is open, about 30 minutes. In the skillet, heat grapeseed oil and saute chopped peppers and shallots together over medium high heat for a minute. Add cooked wild rice and saute for 1 more minute. Season and mix with chopped parsley. Set aside and keep warm.
To make sauce: In the sauce pan, mix to- gether pheasant stock and red wine. Bring to a boil and reduce heat by half. Add crushed black pepper and seasoning. Keep simmer- ing, adding cold butter piece by piece, and whisk well. Keep warm.
To finish: Place the frying pan over high heat with 1 tablespoon grapeseed oil and add the pheasant skin-side down. Saute until light brown (3 or 4 minutes). Turn the meat over and saute for a few more minutes. Roast the meat in the pre-heated oven for about 5 min- utes, or until just cooked, but do not over- cook.
To Serve: Place the wild rice into a ring mold in the center of the plate. Place the leg on top, and sliced breast on the side of wild rice. Pour over the sauce through the fine sieve. Garnish with julienned celeriac.