Shopping List for Rattlesnake Club's Pan Roasted Breast of Pheasant with Vanilla and Pears:
4 large pheasant breasts, removed from the bone with skin and wing tip attached
6 tablespoons sugar
1/4 cup salt
1 quart cold water
4 tablespoons unsalted butter
1 cup diced shallots
1 large vanilla bean, split lengthwise in half and scraped to gather the vanilla seeds
1/2 cup dry white wine, preferably Chardonnay
1 cup pear cider
1 cup heavy cream
2 tablespoons preserved ginger, minced
salt
freshly ground black pepper
2 cups dry red wine
1/4 cup honey
1 tablespoon coriander seed, toasted and crushed fine
2 Anjou pears (reds preferably), halved, cored and sliced into 1/2-inch thick slices
2 cups rice pilaf, formed into a cylinder in a gelatin mold
2 tablespoons snipped fresh chives
4 chives blades, for garnish
Recipe Location: http://www.cdkitchen.com/recipes/recs/527/Rattlesnake_Clubs_Pan_Roasted_Breast_of_Pheasant_with_Vani
lla_and_Pears38675.shtml
Recipe ID: 37437
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Serves/Makes: 4
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