47

min
  • dinners

Parallel Processor Pheasant with Port Reduction

In the spirit of Iron Chef, we're going to take a classic dish and give it a unique and sophisticated twist. The Parallel Processor Pheasant with Port Reduction is a dish that combines savory, sweet, and tangy flavors in a symphony of taste. The pheasant is seasoned with aromatic herbs and spices and roasted to perfection, while a port wine and cherry reduction adds a sweet and tangy kick. The meal is rounded off with a side of wild rice and braised greens that complement the pheasant and reduction beautifully.

  • SERVES
    4 people
  • PREP TIME
    45 minutes
  • Cook TIME
    2 hours 30 minutes
Ingredients
  • One whole pheasant
  • Salt and pepper, to taste
  • A bundle of fresh thyme, rosemary, and sage
  • 2 cups of port wine
  • 1 cup of fresh cherries, pitted and halved
  • 1 cup of wild rice
  • A bunch of your favorite greens (kale, collard, or spinach work great)
  • Olive oil, for cooking
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups of chicken stock
Directions

  1. Preheat your oven to 375 degrees Fahrenheit. Season the pheasant with salt, pepper, and the fresh herbs, then place in a roasting pan.

  2. Roast the pheasant for approximately 2 hours, or until the juices run clear. While the pheasant is roasting, start on the reduction and sides.

  3. In a saucepan, combine the port wine and cherries. Bring to a simmer and let it reduce by half.

  4. In another pan, sauté the onion and garlic in olive oil until translucent. Add the wild rice and continue to sauté for a few more minutes.

  5. Add the chicken stock to the wild rice, bring to a boil, then reduce to a simmer. Cover and let it cook until the rice is tender.

  6. In another pan, sauté your greens in a little olive oil until they're wilted and soft.

  7. Once everything is cooked, slice the pheasant and serve with a drizzle of the port reduction, a side of wild rice, and braised greens.

The Parallel Processor Pheasant with Port Reduction is a dish that truly embraces the creative spirit of the Iron Chef. The combination of the savory, herb-roasted pheasant, the sweet and tangy port and cherry reduction, and the hearty wild rice and greens creates a dish that is both satisfying and full of complex flavors.

The inspiration behind this dish is the idea of harnessing the power of parallel processing in cooking — preparing multiple components of the dish simultaneously to create a harmonious final product. Much like a computer processor, each element of this dish has its own role to play, but they all come together to create something much greater.

This isn't your average pheasant dish. Typically, pheasant is served simply roasted with a side of vegetables. But in true Iron Chef fashion, we're taking it to the next level. The port and cherry reduction adds a depth of flavor that takes this dish from good to great, and the wild rice and braised greens provide a hearty and wholesome balance to the rich pheasant and reduction.

Whether you're an aspiring Iron Chef or just a home cook looking to try something new, the Parallel Processor Pheasant with Port Reduction is sure to impress. It's a dish that's steeped in tradition, but with a modern, sophisticated twist that's sure to delight your taste buds.

dinners