• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Roast Stuffed Pheasant Breast, With Three-Root Mash, Buttered Spinach And Hedgerow Sauce

  • 4servings

Add to MenuAdd to Calendar

Source: www.lifestylefood.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pheasants , plucked and cleaned

  2. 50g (2oz) butter

  3. 1 onion , roughly chopped

  4. 1 stick celery , roughly chopped

  5. 1 carrot , peeled and roughly chopped

  6. 1 tbsp tomato puree

  7. 2 bay leaves

  8. 3 sprigs thyme

  9. 2 sprigs flat leaf parsley

  10. 1 sprig rosemary

  11. 150ml (5floz) red wine

  12. 400ml (14floz) chicken stock

  13. 3 tbsp hedgerow jelly

  14. 75g (3oz) butter

  15. onion , finely diced

  16. 150g (5oz) pork sausage meat

  17. 75g (3oz) cooked chestnuts , roughly chopped

  18. 1 lemon , zested

  19. 4 sage leaves, finely chopped

  20. 1 pig's caul

  21. 500g (1lb2oz) potatoes , peeled and cut into chunks

  22. 500g (1lb2oz) celeriac , peeled and cut into chunks

  23. 500g (1lb2oz) jerusalem artichokes , peeled and cut into chunks

  24. 110g 94oz) butter

  25. 75ml (3floz) double cream

  26. 250g (9oz) spinach

Instructions Jump to Ingredients ↑

  1. Method for pheasant Preheat the oven to 180C/350F/Gas 4.

  2. Remove the breasts from the pheasant, and set aside.

  3. Chop the rest of the carcass into pieces and place in a roasting tin in the oven for 15-20 minutes.

  4. Heat a sauté pan until hot, add a little of the butter, the onion, celery and carrot and fry for 3-4 minutes.

  5. Add the tomato puree and cook for 1 minute then add the roasted pheasant carcass to the pan.

  6. Deglaze the roasting pan with the red wine, scraping up any juicy bits and pour into the sauté pan.

  7. Add the chicken stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes.

  8. Strain into a clean saucepan and check the seasoning.

  9. Add the hedgerow jelly and fresh herbs and check the seasoning once more.

  10. Set aside until ready to serve.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback