The Endless Feast > Recipes > Braised Pheasant Crepe

Braised Pheasant Crepe with Caramelized Onion-Ricotta
& Apple Compote

Chef Blair Lebsack (6 portions)

For more info about Chef Blair Lebsack, go to www.unionbankinn.com

Savory Crepe

1 cup A/P Flour
3 Eggs (large)
1.5 cups Milk (homo)
1/4 tsp Salt
A pinch of black pepper
3 tbsp Melted butter

Filling

1 cups Pheasant (cooked)
1 cup Ricotta cheese
1 tbsp Fresh Herbs
2 tbsp Caramelized Onion
A pinch of Salt
A pinch of Pepper
A pinch of Cayenne

Sauce

200 g Bacon (small dice) (wild boar bacon if possible)
4 Gala Apples (small dice)
15 ml Sugar
Lemon Juice from 1 lemon
Lemon zest from 1 lemon
60 ml Apple Juice
5 ml Fresh Thyme

In a sauce pot add 1 cup of red wine and reduce down by half, add 1 cup of chicken stock (or braising liquid) and reduce down by half. Into the sauce grate some orange zest and put in a little squeeze of orange juice until you have slightly taste the orange. Continue to cook the sauce until about ¾ cup of liquid, take off the heat and add (right before you serve) 1 tbsp of unsalted butter and swirl to thicken the sauce. Season with salt and pepper.

Put bacon in pan and render off most of the fat. Pour off fat, leaving some in the pan. Start to crisp up bacon, add shallot and cook till translucent and bacon is cooked. Add diced apple to the pan then apple juice, lemon juice and lemon zest. Bring to a simmer, add sugar and cook until apples are just softening. Strain apples out and then put liquid back on to the heat and reduce until it is thick like syrup. Add fresh thyme to liquid and pour back over the apples, stir together.

To Serve...

Serve 1 crepe per person.

Ladle 1oz of sauce onto the center of the plate.

Cut crepes in half, place two halves in center of plate, top with a tablespoon of apple compote.

Garnish with fresh cut chives.