Gamebird Appetizer In Puff Pastry

Looking for a good appetizer to kick off your next wild-game feed?  This one takes a little time to prepare, but it’s worth the effort.

Start by cutting the breast meat from one pheasant or ruffed grouse or two partridge into bite-sized chunks.  Place the meat in a large Ziploc bag along with a marinade consisting of the following:

• 2 tablespoons Grand Marnier
• 2 tablesoons Chambord
• 2 tablespoons olive oil
• 1 teaspoons coriander seeds

It isn’t necessary to buy two expensive bottles of liqueur in order to make this recipe.  The Grand Marnier and Chambord can be purchased in miniatures bottle.

Here’s a flavor tip for the coriander: Roast the seeds in a 350-degree oven for about 15 minutes, then grind them in a coffee mill or using a rolling pin.

Marinate the meat for at least a couple hours (or overnight) in the refrigerator.  To start the preparation, combine in a hot stainless steel or cast iron skillet:

• 3 tablespoons olive oil
• 1 shallot, finely chopped
• the game bird

When the bird is almost cooked, deglaze the pan by pouring in the leftover marinade and stirring with a wooden spoon to incorporate the caramelized bits. Next, add to the skillet:

• 2 tablespoons fresh garlic, minced
• 2 tablespoons of carrot, finely diced
• 2 tablespoons of celery, finely diced

Cook for about a minute, then add:

• 3/4 cup of heavy cream

Allow the cream to reduce over medium heat until it gives off big bubbles, then season with:

• Salt and fresh-ground pepper
• 1 teaspoon coriander

Place the contents in a food processor and pulse for just a second.  You don’t want to turn the mixture into mush, just to chop the ingredients slightly.

Spoon the mixture into a baked puff pastry, top with a bit of grated Parmesan cheese and place on a Teflon cookie sheet.

Next, prepare the butter sauce.  Combine in a stainless steel saucepan over medium heat:

• 1 shallot, finely chopped
• 1/2 cup white table wine
• a few drops of fresh lemon juice
• 1 tablespoon of honey

When the wine has reduced to just a tablespoon or so, pour in half a cup of heavy cream.  Allow the cream to reduce by half, then turn off the heat and quickly whisk in:

• 2 sticks of cold unsalted butter, a couple pats at a time

If the pan gets too cold to melt the butter, turn the heat on low for 15 seconds and continue to whisk vigorously.  When the butter is emulsified, add:

• 2 tablespoons of Chambord
• Salt and pepper to taste

Taste and adjust the seasonings.  Strain the sauce to remove the shallots and store in a warm place.

Pop the puff pastries into a 400-degree until the Parmesan melts, place one pastry on each plate and drizzle a little of the sauce over the top and around the edges.  Garnish with chopped parsley and serve.