Ingredients Jump to Instructions ↓

  1. 8 young leeks

  2. 50 ml game stock olive oil , for frying

  3. 50 g onions , diced

  4. 2 rashers smoked bacon or pancetta , cut into lardons

  5. 2 pheasant breasts , skin on, cut into 2cm cubes 200 ml still, dry cider

  6. 2 dessert apples , diced or balled

  7. 10 Agen prunes , pitted

  8. 25 g seasonal herbs , chopped celeriac , peeled and cut into 1cm dice 200 ml milk

  9. 200 ml whipping cream

  10. 20 g unsalted butter

Instructions Jump to Ingredients ↑

  1. Pheasant fricassee with apples and celeriac purée Method 1. Bring a pan of salted water to the boil and blanch the leeks for 1 minute. Drain and refresh in cold water, then drain again and set aside. Meanwhile, in a small saucepan, simmer the game stock until it has reduced to about 1 tablespoon in volume.

  2. For the celeriac purée: put the celeriac, milk and cream into a saucepan and bring to the boil. Simmer until the celeriac is very tender and has absorbed almost all the liquid. Transfer the mixture to a blender and purée it. Season with white pepper and stir in the butter. Keep warm until required.

  3. Heat a little olive oil in a medium, heavy-based saucepan. Add the onion, bacon and pheasant and cook until golden brown.

  4. Add the cider, cream and game stock, bring to a simmer and cook for about 10 minutes or until the volume of liquid has reduced by half.

  5. In another pan, heat a little olive oil and gently fry the apples, prunes, blanched leeks and herbs for 1-2 minutes. Season to taste with salt and freshly ground black pepper.

  6. To serve, divide the warm celeriac purée between two plates, spoon the pheasant fricassee over the top and finish with the apples and leeks.


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