Braised Pheasant With Apples

Ingredients

• One 2- to 3-pound young pheasant
• Salt and black pepper
• 3 slices bacon, cut crosswise into strips
• 2 large shallots, thinly sliced
• 2 Granny Smith apples, peeled, cored, and cut into ½-inch slices
• 1 ½ cups chicken stock or broth
• ¼ cup brandy, Calvados, or apple cider
• 1 tablespoon cider vinegar
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 1 teaspoon minced fresh sage or ½ teaspoon dried sage
• ¼ cup heavy cream
• 2 teaspoons all-purpose flour
• Salt and black pepper
• Hide ingredients for Cooked wild rice or Potato Gnocchi 1 Cooked wild rice or Potato Gnocchi (opens in new tab) Cooked wild rice or Potato Gnocchi
  • 2 pounds russet potatoes
  • 1⅓ cups all-purpose flour
  • 2 egg yolks, beaten
  • 1 teaspoon salt
  • 3 tablespoons butter, melted, or extra-virgin olive oil
  • (Up to 3 tablespoons all-purpose flour)
  • (Some beaten egg)
  • 1 cup instant mashed potato flakes
  • 1 cup boiling water
  • 1 cup all-purpose flour
  • 1 large egg
  • ¾ teaspoon salt

  Sub-recipe steps

  1. Preheat the oven to 400°F. Scrub well: 2 pounds russet potatoes
  2. Prick each potato in a dozen places with a fork. Bake directly on an oven rack until easily pierced with a fork, about 1 hour. While the potatoes are still hot, split them lengthwise and scoop out the pulp into a potato ricer or food mill fitted with the finest disk. Rice or mill the potato onto a baking sheet and spread it out to let as much steam escape as possible. Once all the steam has dissipated, sprinkle and drizzle evenly over the potatoes: 1⅓ cups all-purpose flour; 2 egg yolks, beaten; 1 teaspoon salt
  3. Mix these ingredients into the potato using a dough scraper or spatula until combined. Turn the dough out onto a floured work surface and briefly knead until smooth. Bring 4 inches of well-salted water to a simmer in a large pot. Have ready: 3 tablespoons butter, melted, or extra-virgin olive oil
  4. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough: (Up to 3 tablespoons all-purpose flour); (Some beaten egg)
  5. Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter over the gnocchi. Toss to coat. Repeat until all the gnocchi are done. Serve hot with: Additional melted butter or olive oil and grated Parmesan, a tomato sauce, or Pesto
  6. To make gnocchi ahead, spread uncooked gnocchi on a lightly floured baking sheet and freeze until hard, then transfer to a freezer bag or container; they will keep frozen for up to 1 month. Cook directly from the freezer, adding about 1 minute to the cooking time.
  7. QUICK
  8. About 60 gnocchi; 4 servings
  9. Instant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment. While we cannot claim that they are equal to their from-scratch brethren in every way, they are tasty in their own right and a great way to get your bearings as you learn how to make gnocchi.
  10. Place in a medium bowl: 1 cup instant mashed potato flakes
  11. Pour over them: 1 cup boiling water
  12. Stir to combine, then stir in: 1 cup all-purpose flour; 1 large egg; ¾ teaspoon salt
  13. Knead briefly until the mixture is smooth, then shape and cook as described in version I, dusting the surface with flour as needed.