Butternut-Squash Soup with Pheasant Breast,
Almonds, Fried Green and Cranberry Swirl

By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Bonewerks CulinArte' Chicken Glace

Serves 4

Soup Base Ingredients:
1 lb.
Bonewerks CulinArte' Chicken Glace
4 cups Water
1 cup Leek (diced)
1 cup Carrot (diced)
1 cup Celery (diced)
1 tbls. Vegetable Oil
1 1/2 oz. Almonds

Roast butternut squash in 350°."(dm; oven for 30 minutes. Scoop out squash meat, set aside. Sauté off leek, carrots, celery in 1 tbls. vegetable oil until translucent approximately 3 - 5 minutes. Add water,
Bonewerks CulinArte' Chicken Glace and squash meat. Simmer 30 minutes, pulse soup. Adjust with salt & pepper and amaretto. Set aside.

Pheasant Breast Ingredients:
1 Pheasant Breast
2 tbls. Ginger (fried)
2 tbls. Almonds (toasted)
1 tbls, Cranberry (whole canned)
1 tspn. Fresh Thyme Leaves
2 cups Vegetable Oil (frying)
1 tbls. Vegetable Oil
Salt and Pepper
1 tbls. Water

Season pheasant breast with salt and pepper. In hot skillet add 1 tbls. vegetable oil. Sear pheasant breast skin side down first until well browned. Turn over and sear meat side. Finish in 350°" (dm; oven until medium well. Approximately 3 - 4 minutes. Set aside. Heat 2 cups of vegetable oil in skillet to 350°" (dm;. Peel, slice, and Julianne fine 2 oz. ginger. Fry in skillet 30 - 45 seconds until crisp drain on paper towel set aside.

2. Toast 2 tbls. almond in 375°."(dm; oven 5 - 7 minutes until golden brown set aside.

3. Mash up with back of spoon 1 tbls. whole jellied canned cranberry with 1 tbls. water set aside.

To Assemble:
Ladle butternut squash in bowl. Slice warm pheasant breast on bias . Lay 3 sliced warm pheasant breast in center of soup. Swirl in cranberry with spoon. Arrange ginger, thyme and almonds around pheasant breast.

Other Great Related Links:
The Bonewerks CulinArte' Method of Composed Soups

Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms


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