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1
In a hot stockpot coated with oil, brown seasoned pheasant and set aside.
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2
Wipe out pot leaving only a little fat.
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3
Saute ginger, black beans, chiles, and garlic for about 5 minutes.
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4
Add cipollini, carrots, and celery.
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5
Season.
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6
Deglaze with wines and add back the pheasant.
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7
Add the bay, thyme, and soy sauce and check for seasoning.
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8
Add water if necessary and bring to a slow boil.
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9
Simmer for 2 hours until pheasant is practically falling off of the bone.
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10
For the last 10 minutes of cooking, add the bok choy.
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11
Place the Scallion Country Mash on a large platter.
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12
Cover with the Pheasant au Vin and garnish with the sliced scallions.
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13
In a large saucepan, combine the potatoes with enough water to cover and salt lightly.
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14
Bring to a boil over high heat and cook until the tip of a knife inserted into them meets no resistance, about 30 to 40 minutes.
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15
Heat a medium saucepan over medium heat.
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16
Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
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17
Add the scallion whites and saute, stirring about 3 to 5 minutes.
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18
Add the cream and allow the mixture to reduce by half, about 10 minutes.
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19
Using a hand masher, mash the potatoes coarsely.
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20
Add the cream and fold in the remaining tablespoon of butter and the scallion greens.
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21
Correct the seasonings and set aside.
