Grilled Pheasant Breast with Wild Strawberries, Pistachios and Apricot-Curry Sauce

• 4 tiny leeks
  2 tsp butter
  3/4 cup chicken stock
  Salt and pepper
  4 strawberries, stems removed and mashed
  4 apricots, peeled, pitted, and cut into small dice
  2 tbsp red wine reduction
  12 strawberries, stems on and halved lengthwise
  2 tbsp pistachio oil
  6 pheasant supremes
  1 tbsp olive oils
  Apricot-Curry Sauce
  4 tsp toasted, chopped pistachios
  2 tsp fresh spearmint chiffonade
  
  For The Apricot-Curry Sauce
  
  Yield:2.5cups
  
  3/4 cup dried apricots
  1.5 tsp hot curry powder
  1/2 cup rice vinegar
  1 1/3 cups water
  

Recipe

To prepare the leeks: Place the leeks in a small saucepan with the butter and 1/2 cup of the chicken stock. Simmer the leeks over medium-low heat for 5 to 7 minutes, or until tender. Remove the leeks from the liquid and slice into 1 inch pieces on the diagonal. Season to taste with salt and pepper. Place the mashed wild strawberries in the liquid remaining in the pan that held the leeks and cook for 3 minutes. Pass through a fine-mesh sieve.

To prepare the apricots: Warm the apricots in the red wine reduction and the remaining 1/4 cup chicken stock for 5 minutes, or until the apricots are tender.

To prepare the strawberries: Preheat the oven to 325 degrees. Toss the cut strawberries with 2 teaspoons of the pistachio oil and place in an oven for 10 minutes, or until warm.

To prepare the pheasant: Season the pheasant with salt and pepper and rub with the olive oil. Grill the pheasant over a medium flame for 3 minutes on each side, or until just cooked. Remove from the grill and let rest for 3 minutes. Thinly slice the pheasant. Season to taste with salt and pepper.

Arrange some of the leeks and diced apricots in the center of each plate. Lay 5 pheasant slices over the leeks and apricots. Spoon some of the Apricot-Curry Sauce, mashed with strawberry mixture, and any juices from the apricots around the plate. Arrange the warm strawberries around the pheasant. Sprinkle with the pistachios and spearmint. Drizzle the remaining 4 teaspoons pistachio oil around the plate and top with freshly ground black pepper.

For the Apricot-Curry Sauce

Puree all the ingredients for 3 minutes or until smooth. Refrigerate overnight and pass through a fine-mesh sieve. Refigerate the sauce until ready to use or for up to 1 week.

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