Roast Wild Irish Pheasant

Fri, 4 December 2015

Roast Wild Irish Pheasant served with Confit Pheasant Leg Croustade, Caramelized Sprouts with Smoked Bacon and Chestnuts, Cranberry Jus.

Ingredients

2 Pheasants (800g)

½kg Brussel sprouts

100g vacuum packed chestnuts, roughly chopped

100g smoked bacon

1 large sheet filo pastry

Shallots - sliced

1 apple – sliced thinly

½ celeriac – julienned

Butter

Cranberry Jus – Homemade or store bought

Game jus - Homemade or store bought

Salt /pepper to season

 

Method

Pre heat oven 200°c/ 400°f/Gas Mark 6. Remove legs for Confit. Heat frying pan.

Season pheasants with salt and pepper, place in pan, cook until golden brown on both sides (3-5mins).

Transfer to the pre heated oven and cook for 20-25 mins, turning half way through cooking time

Very important to leave to rest for 10-15 mins before taken off the bone

Confit the legs in duck fat for 2 hours 100°c/225°f/gas mark 1

Sweat off sliced shallots for 2-3 mins then add sliced celeriac and appl

Once the pheasant legs are cooked pick off leg meat and mix with shallot mixture

Lay out 1 sheet of filo pastry, cut into quarters

Roll a small bit of the pheasant mixture and place in centre of the pastry with melted butter and fold all four corners meeting in the middle to create a parcel

Bake at 200°c for 8-10 mins

Sprouts, smoked bacon and chestnuts

Bring a large pan of water to the boil, add salt and cook sprouts for 5 mins, drain

Heat some oil in a frying pan, add smoked bacon until crisp then add the chestnuts and sprouts

Season with salt and black pepper and toss until golden brown

To serve place pheasant breast, croustade and sprout mixture on plate and drizzle with cranberry sauce and game jus.