Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad

Name: Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad
Ingredients: 1⁄4 cup kosher salt; 8 (4-oz.) boneless pheasant breasts; 5 tbsp. extra-virgin olive oil; 1 shallot, peeled and finely chopped; 1 clove garlic, peeled and crushed; 1 1⁄2 lb. various mushrooms, such as shiitake, oyster, cremini, black trumpet, and matsutake, cleaned, trimmed, and sliced; 1⁄4 cup dry white wine; 1⁄4 cup rich veal or beef stock; 4 tbsp. butter, cut into pieces; Salt and freshly ground white pepper; 1⁄2 tsp. finely grated lemon zest; 2 tsp. fresh lemon juice; 2 tbsp. extra-virgin olive oil; Leaves from 4 bunches chervil; Salt; freshly ground black pepper

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One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.

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Ingredients

1⁄4 cup kosher salt
8 (4-oz.) boneless pheasant breasts
5 tbsp. extra-virgin olive oil
1 shallot, peeled and finely chopped
1 clove garlic, peeled and crushed
1 1⁄2 lb. various mushrooms, such as shiitake, oyster, cremini, black trumpet, and matsutake, cleaned, trimmed, and sliced
1⁄4 cup dry white wine
1⁄4 cup rich veal or beef stock
4 tbsp. butter, cut into pieces
Salt and freshly ground white pepper
1⁄2 tsp. finely grated lemon zest
2 tsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
Leaves from 4 bunches chervil
Salt
freshly ground black pepper