Fire It Up - Andrew Schloss [114]
INGREDIENTS:
¼ cup white wine
¼ cup Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons brown sugar, light or dark
3 ostrich fillets (boneless ostrich breast, 8 ounces each), washed and patted dry
2 tablespoons canola oil
¼ cup pickled (sushi) ginger, finely chopped
2 red radishes, trimmed and finely diced
1 scallion (green and white parts), finely chopped
DIRECTIONS:
Heat the white wine, Worcestershire, balsamic vinegar, and brown sugar in a small saucepan over medium heat until the sugar dissolves, stirring often. Cool.
Combine the ostrich fillets with ½ cup of this glaze in a 1-gallon zipper-lock bag, press out the air, and seal. Shake to coat the fillets with the glaze and refrigerate for 30 minutes.
Light a grill for direct medium-high heat, about 375°F.
Remove the ostrich fillets from the bag and discard the glaze. Pat the ostrich fillets dry, and coat with the oil.
Mix the ginger, radishes, and scallion in a small bowl; set aside.
Brush the grill grate and coat with oil. Grill the ostrich fillets until grill-marked and an instant-read thermometer inserted into the center of the thickest piece registers 145°F, 4 to 6 minutes per side, depending on the thickness of the fillets.
Cut on the diagonal into ¼-inch-thick slices and arrange on a serving plate so the slices overlap. Drizzle with the remaining ¼ cup glaze. Scatter the ginger mixture over the top.
WHOLE PHEASANT
Whole Roast Pheasant with Seared Brandied Grapes
MAKES 4 TO 8 SERVINGS
Pheasants are the largest category of game birds and have been numerous in the wilds of North America since the turn of the last century. Wild pheasants vary greatly in quality, depending on habitat, sex, and age. As with most game birds, farmed specimens have more consistently good meat and usually give more tender and moist results. Male pheasants are slightly larger, and females are more tender. A farm-raised hen will feed 2 people generously, with some leftovers. This recipe requires some planning. The grapes need to marinate for about 3 days (otherwise they’ll be harsh) and the pheasant does well with a day in brine before grilling.
INGREDIENTS:
2 cups large grapes, green or purple
2 tablespoons plus 1 teaspoon extravirgin olive oil
¼ cup light maple sugar or brown sugar
¼ cup water
¼ cup brandy
1 tablespoon Poultry Rub
4 cups Apple-Sage Brine
2 whole female pheasants (about 2½ pounds each)
2 strips bacon, finely chopped
DIRECTIONS:
Three days before grilling the pheasants, light a grill for direct medium heat, about 375°F.
Place a grill screen on the grill if the grapes will fall through the grill grate. Toss the grapes with 1 tablespoon of the olive oil. Pour onto the grill screen, cover the grill, and grill the grapes until flecked with brown, about 4 minutes.
Heat the maple or brown sugar and water in a small saucepan until the sugar dissolves, stirring occasionally. Stir in the brandy and ½ teaspoon of the poultry rub. Transfer to a pint-size container and add the grapes. Cover and set aside at room temperature for 3 days, shaking the container every day or so.
One day before grilling the pheasants, combine the brine and the pheasants in a 1-gallon zipper-lock bag, press out the air, and seal. Refrigerate for about 24 hours.
Light a grill for indirect medium-high heat, about 375°F.
Combine the bacon and the remaining 2½ teaspoons poultry rub; chop and mash with the side of the knife into a fine paste. Mix in 2 teaspoons of the olive oil.
Remove the pheasants from the brine and pat dry. Discard the brine. Run a finger under the skin covering the breast, separating the skin from the meat, and spread the bacon mixture over the breast meat. Drain the brandy mixture from the grapes into a small skillet. Add the remaining 2 teaspoons olive oil to the skillet and boil until slightly thickened, 3 to 4 minutes over medium-high heat. Pour all but a tablespoon of the glaze into a bowl for basting the pheasant.
Fill the cavity of the pheasant with half of the