Guided by market-fresh inspiration from farmer to plate, Chef Michael McDonald’s contemporary American cuisine
celebrates daily life. A stylish Chicago West Loop restaurant, one sixtyblue
captures the essence of leisurely dining at the American table.
“I’ve learned so much during my experiences in various kitchens, from forging relationships with purveyors to getting the freshest ingredients to Mexico, to handling the stress and volume of a top notch Manhattan operation.
Chef Michael McDonald says “I’m so happy to be back in Chicago, heading up the kitchen at such a reputable restaurant.”
Yield for two persons. INGREDIENTS:For Pheasant
- Whole pheasant 1 ea
- celery chestnut stuffing 2 cup: see recipe below
- 12 pcs brussel sprouts, boiled in salted water till tender, quartered.
- Diced bacon 2 oz
- Chicken stock 3 oz
- Butter 2 oz
DIRECTIONS: For Phesant
1. Season pheasant with salt and pepper and sear the bird in a hot pan with a small amount of vegetable oil, turn bird on all sides to sear evenly.
2. Place bird in a 350 degree oven for about 20 minutes; to check make a small cut in thigh meat and juices should run out clear, not red
3. Let bird rest before cutting.
4. Cut the legs and thigh off and pick the meat from the bones, reserve.
5. Carve the breasts off the bone and reserve.INGREDIENTS:For Stuffing
Onion, chopped fine 1 Tbs
Celery, chopped fine 1 Tbs
Chestnuts, frozen is ok, chopped fine 2 Tbs
Garlic, minced ¼ tsp
Bread crumbs, course, dried 1 ½ cup
Butter, whole 2 oz
Chicken stock 2 cup
Parsley, chopped 1 tsp
Thyme, fresh, picked from stem 1 pcs
Sage, fresh, chopped 1 ps
Olive oil 1 oz
DIRECTIONS: 1.In a small pot, heat oil and add onion, celery and garlic and sauté for 5 minutes on medium heat.
2. Add chestnuts, breadcrumbs, herbs, butter and chicken stock and cook all together.
3.Finish with picked leg and thigh meat, parsley and salt and pepper.
To Serve: Spoon the stuffing onto two plates. Use a ring mold if you want to make presentation better. Slice the pheasant breasts and arrange on top of stuffing. In a hot sauté pan, add bacon and cook until crispy. Add cooked brussel sprouts, salt and pepper and spoon over pheasant.