Entree: France – French-Style Pheasant Fricassée with Plum Compote and Creamed Bomba Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole pheasant, jointed into portions, approx. 3 lb (1.4 kg) total
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 carrots, sliced (about 6 oz (170 g))
- 2 stalks celery, sliced (about 3 oz (85 g))
- 2 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock, hot
- 1 cup (200 g) plums, pitted and halved (about 6 small plums)
- 1 tbsp (15 ml) red currant jelly or 1 tbsp (15 ml) honey
- 1 bay leaf
- 1 tsp (5 g) fresh thyme leaves
- 1 cup (200 g) Bomba rice
- 1 1/2 cups (360 ml) milk (or 1 cup (240 ml) milk + 1/2 cup (120 ml) cream)
- 2 tbsp (30 g) unsalted butter (for rice)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper

Show original ingredient measurements

- 1 whole pheasant, jointed into portions, approx. 3 lb (1.4 kg) total
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 2 stalks celery, sliced (about 3 oz / 85 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock, hot
- 1 cup (200 g) plums, pitted and halved (about 6 small plums)
- 1 tbsp (15 ml) red currant jelly or 1 tbsp (15 ml) honey
- 1 bay leaf
- 1 tsp (5 g) fresh thyme leaves
- 1 cup (200 g) Bomba rice
- 1 1/2 cups (360 ml) milk (or 1 cup (240 ml) milk + 1/2 cup (120 ml) cream)
- 2 tbsp (30 g) unsalted butter (for rice)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper

Instructions

1. Season jointed pheasant pieces with salt and pepper. In a large Dutch oven, heat olive oil and 1 tbsp (15 g) butter over medium-high heat. Brown pheasant pieces on all sides in batches; remove and set aside.
2. Reduce heat to medium and add onion, carrot, and celery; sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Deglaze with white wine, scraping up browned bits, and reduce by half. Return pheasant to the pot, add bay leaf, thyme, and hot chicken stock to barely cover the bird. Bring to a simmer, cover, and braise gently until pheasant is tender, about 30–35 minutes.
4. While pheasant braises, make plum compote: in a small saucepan combine plums, red currant jelly (or honey), and 2 tbsp (30 ml) of the braising liquid or stock. Simmer until plums break down but still hold some shape, about 8 minutes. Season to taste and keep warm.
5. For creamed bomba rice: in a saucepan bring milk (or milk + cream) to a gentle simmer. Add 1 cup (200 g) Bomba rice and 1 tsp (5 g) salt. Reduce heat to low and simmer gently, stirring occasionally, until rice is very tender and has absorbed most liquid, about 25–30 minutes. Stir in 2 tbsp (30 g) butter and adjust seasoning.
6. Remove pheasant pieces from braising liquid and keep warm. Strain braising liquid into a saucepan, skim fat, and reduce until slightly thickened; whisk in 1 tbsp (15 g) butter and season with salt and pepper.
7. To serve, spoon creamed bomba rice onto plates, arrange pheasant pieces on top, spoon reduced braising jus around and finish with a dollop of warm plum compote.