50+ Lifestyles

Ruthie’s Steak and Seafood – A Fine Dining Experience

Pheasant civet is one of Ruthie’s Steak and Seafood’s signature appetizers. It was developed 10 years ago at Rhythm City’s sister property, Riverside Casino & Golf Resort, and has been a staple on the menu ever since at both locations.

Pheasant Civet:

• 1 pheasant, whole bird
• 2 pheasant thighs
• 2 onions, medium diced
• ½ stalk celery, medium diced
• 2 carrots, peeled and medium diced
• 2 cloves garlic
• 1 sprig thyme, fresh
• 1 sprig rosemary, fresh
• 1 teaspoon black pepper, whole
• 1 cup port wine
• 1 pound chicken demi-glace
• 1 qt. heavy cream
• 1 1/2 cup button mushrooms, quartered
• 1 cup shiitake mushrooms, steam removed and sliced
• 3 ounces dried morel mushrooms, reconstituted in hot water and sliced
• ½ cup shredded gruyere cheese

Directions:

Preheat oven to 425 degrees. Season pheasant thighs with salt and pepper and roast in oven for 10 minutes. Place pheasant, pheasant thighs, onion, celery, garlic, thyme, rosemary and black pepper in stock pot. Cover with water and bring to a simmer. Skim foam frequently. Simmer until pheasant is completely cooked, once cooked remove pheasant and thighs and pull meat from the bones. Place bones back into stock pot and continue to simmer. Once reduced by half, strain bones and vegetables, place back into stock pot; add chicken demi-glace, port wine and pheasant meat. Continue to simmer until reduced by half. Add heavy cream and mushrooms and reduce until majority of liquid has reduced. Place in oven proof contain and top with shredded gruyere cheese, place in oven until cheese is golden brown. Serve with toasted French bread.