This elegant dish from renowned chef Roger Vergé can have its initial preparations done hours ahead, making it ideal for special gatherings.
Soak the prunes and currants in a bowl of lukewarm water. Peel and thinly slice the shallots. Prepare the bouquet garni. Cut a thin strip of orange peel, 1 cm wide by 5-6 cm long. Coarsely crush the black pepper using a folded cloth and the base of a saucepan or bottle; spread it on a large plate.
From the pheasant hens, detach the fillets and wings. Trim wing tips and remove all skin. Separate thighs from carcasses, discard legs, and roughly chop carcasses.
In a 4-liter saucepan, heat 10 tablespoons peanut oil. Add carcasses and thighs; stir with a wooden spatula until well-colored, about 15 minutes. Add sliced shallots, bouquet garni, and orange peel. Toss, sprinkle with 1 tablespoon flour, and stir. Pour in 1.5 bottles red wine, add salt, and boil 5 minutes. If needed, add water to cover bones. Simmer uncovered over medium heat for 30 minutes, keeping a gentle boil without reducing too much.
Meanwhile, peel small dry Martin pears whole, retaining stems; place in a 2-liter saucepan, cover with remaining wine (add water if needed), and simmer 30 minutes. Add drained prunes (reserve currants) and cook 10 more minutes. Remove from heat, keep fruit in liquid. For Williams pears, peel, halve, core, add with prunes, cover with wine, and cook 10 minutes.
Drain currants. Strain pheasant sauce into another pan, reduce to 15 cl. Skim fat and set aside. Reserve thighs in a terrine with some sauce for another meal, served reheated with buttered pasta.
You now have: reduced sauce, prunes and pears in their juices, drained currants, and crushed pepper.
35 minutes before serving, salt wings and fillets, roll in cracked pepper.
Heat pan with 2 tablespoons butter. Brown wings and fillets 3-4 minutes per side. Keep warm. Off heat briefly, add currants to pan butter, then 5 tablespoons cognac. Flambé, add reserved sauce, bubble. Incorporate remaining butter (70g) in pieces, stirring until emulsified. Season and keep warm.
Serve wings and fillets hot with a prune and pear each, napped with sauce. Warm plates in oven 2 minutes if needed.
Source: Les Fêtes de mon Moulin by Roger Vergé
Merry Christmas
