Ming and Bruce Meredith whistle so that their hunting dogs will search out pheasant in Ore.

Ingredients:

2-3 whole pheasants, broken down into pieces, bone-on
1 Tbs. minced ginger
1 Tbs. fermented black beans
1 Tbs. minced Thai bird chilies
12 cloves of garlic
8 peeled cipollini
2 large carrots, 2 inch pieces
1 cup Shao Xing wine
1 bottle red wine
2 bay leaves
2 sprigs of fresh thyme
1/2-cup dark soy sauce
water, to cover
4 baby bok choy, split
salt and black pepper to taste
canola oil to cook
scallion country mash (recipe follows)
sliced scallions for garnish

Directions:

1. In a hot stockpot coated with oil, brown seasoned pheasant and set aside.
   
2. Wipe out pot leaving only a little fat.
   
3. Sautee ginger, black beans, chilies and garlic for about 5 minutes.
   
4. Add cipollini, carrots, and celery.
   
5. Season and deglaze with wines and add back the pheasant.
   
6. Add back the bay, thyme, and soy sauce and check for seasoning.
   
7. Add water only if necessary and b ring to a slow boil.
   
8. Simmer for 2 hours until pheasant is practically falling off the bone.
   
9. For the last 10 minutes of cooking, add the bok choy.

Scallion Country Mash

Ingredients:

8 medium Yukon Gold potatoes, washed
2 Tbs. butter
1 cup roughly chopped scallions, greens and whites separated
1 cup heavy cream
salt and freshly ground black pepper

Directions:

1. In a large saucepan, combine the potatoes with enough water to cover and salt lightly.
   
2. Bring to a boil over high heat and cook until the tip of a knife inserted into them meets no resistance, about 20-30 minutes.
   
3. Heat a medium saucepan over medium heat.
   
4. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
   
5. Add the scallion whites and sauté, stirring about 3-5 minutes.
   
6. Add the cream and allow the mixture to reduce by half, about 10 minutes.
   
7. Using a hand master, mash the potatoes coarsely.
   
8. Add the cream and fold in the remaining tablespoon of butter and the scallion greens.
   
9. Check seasoning and set aside.

Plating: Place the scallion country mash on a large platter. Cover with the pheasant au vin and garnish with the sliced scallions.

Wine: Rex Hill: Pinot Noir.

Copyright, 2000, Ming Tsai, All Rights Reserved