Pheasant with Almond Mole

Susie Jimenez, Food Network Star Finalist, shows how to make mole WITHOUT using chocolate – all from scratch of course. In my “Sporting Chef” show, Susie cooked the pheasant confit – meaning low and slow – and use all the parts, not just the breast. Enjoy this over American white or brown rice.

Print Recipe

Pheasant with Almond Mole

Ingredients

• For Mole:
• 8 roma tomatoes chopped
• 3 dried ancho chiles soak and remove seeds and stem
• 7 chile de arbol remove stem
• 2 chipotles
• 1 yellow onion chopped
• 2 celery stalks chopped
• ¼ cup tomato paste
• 1 cup almonds rough chop
• 1 tablespoon garlic
• 1 small carrot peeled and chopped
• 2 quarts vegetable stock
• ¼ cup extra virgin olive oil
• 2 cups of cooked pheasant pulled
• 2 cups of cooked quinoa wild rice, white or brown rice

Instructions

• In a sauce pan place oil with chiles, onion, celery, garlic, carrots and almonds.
• Cook over medium heat for 10 minutes.
• Add tomatoes, tomato paste and cook another 8 minutes.
• Add vegetable stock and allow to simmer for 45mins - 1hour.
• Blend and season with salt and pepper but place it back in the pot and cook as long as you can
• When you are ready to serve, place your grain in a bowl, top with pheasant, then drench the top with mole. Adding shaved lettuce gives it a nice texture along with a temperature change.