Roasted Pheasant, Farro, Kabocha Squash, Cavolo Nero & Pomegranate

Chef: Josh Thomsen

Ingredients:
PHEASANT

• 4 Pheasant breasts, skin on

• 2 Tbsp extra virgin olive oil

• 2 Sprigs of fresh thyme

• 2 Sprigs fresh sage leaves

• 1 Tbsp kosher salt

• 1 Tbsp ground black pepper

POMEGRANATE SAUCE:

• 3 Cups Pomegranate juice

• 1 ½ Cups beef demi glace

• ½ Cup fresh pomegranate seeds

• Salt & pepper to taste

FARRO, CAVOLO NERO & KABOCHA SQUASH

• 2 Cups farro, rinsed and drained (Semi-Pearled Farro cuts cooking time in half)

• 2 Tsp kosher salt

• 5 Cups Chicken broth

• 1 Kabocha squash, cut into ½’s, seeds removed

• 1 Tbsp fresh thyme

• 3 Tbsp olive oil

• 1 Tbsp kosher salt

• Bunch of Cavolo Nero (Black Kale)

Instructions:

INSTRUCTIONS FOR PHEASANT:

1. Place the chilled pheasant breasts in the vacuum bags (or food-safe bags) with herbs and oil.

2. Vacuum on high to remove all air and seal the bag.

3. Set the sous vide machine to 64’C/147’F for 35 minutes.

4. Remove from the bag and patty dry on paper towel. Season with salt and pepper.

5. When ready to serve add olive oil to a medium sauté pan on medium high heat and sauté skin side down till golden brown for 1 minute then flip for 1 more and serve.

INSTRUCTIONS FOR POMEGRANATE SAUCE:

1. Combine juice and demi in a small heavy bottom sauce pan and reduce by half. 

2. Add seeds and salt & pepper to taste.

INSTRUCTIONS FOR FARRO, CAVOLO NERO & KABOCHA SQUASH:

1. Preheat oven to 375.

2. Combine the farro, salt and broth in a large, heavy saucepan over medium heat.

3. Cover and simmer, stirring occasionally, until the farro is tender, about 45 minutes to an hour, or about half the time if you are using semi-pearled farro.

4. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat,

5. Drain any excess water, and set aside.

6. While the farro is cooking toss the squash, oil and thyme on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. 

7. Remove from the oven, let cool a bit so you can handle it. 

8. Once cooled, peel and dice the squash and reserve (save for serving)

9. Wash, dry then cut cavolo nero (black kale) and reserve (save for serving)

INSTURCTIONS TO SERVE:

1. Add olive oil to a large sauté pan, then shallots & reserved calvolo nero.

2. Cook for 2 minutes. Add reserved squash & farro. Season to taste with salt and pepper.

3. Place in the center of four warm dinner plates.

4. Top with pheasant and garnish with sauce.