Three Ways With Phesant - Winter recipe

In Dorset we are fortunate to be surrounded by some glorious shoots and game is plentiful at this time of year. We have suggested three recipes that suit a variety of birds, the first is ideal for hens with more breast meat than the cock bird. Both of the other recipes suit more aged birds, indicated by the length of the spur which grows longer as the pheasant develops.

• Casserole Roast Pheasant Breast with Denhay Bacon, Apple and Somerset Brandy

• Pheasant with Jerusalem Artichokes

• Slow cooked pheasant confit

Casserole Roast Pheasant Breast with Denhay Bacon, Apple and Somerset Brandy

An ideal dinner part recipe to utilise the breast meat. Why not try the confit of pheasant legs which would make a delicious starter or lunch.

Ingredients

• 4 plump pheasant breast 
• 8 slices of streaky bacon – we like to use Denhay award winning bacon from Bridport 
• 5 tablespoons of Somerset Apple Brandy
• 225ml cream or a combination of cream and homemade chicken stock
• 25g unsalted butter 
• 2 dessert apples – we like Egremont Russet
• Seasoning – freshly ground black pepper, the bacon should be salty enough
• Casserole dish with tight fitting lid or foil 
• Pan suitable to sear breasts 

Method

1. Preheat oven to 180°C 350 F or Gas Mark 4.
2. Remove any rind from the bacon and using a knife stretch the bacon rashers and wrap each breast with bacon to encase each one completely. Secure with a cocktail stick if necessary.
3. Preheat a frying pan on the hob and when hot sear each breast individually allowing to brown, remove the cocktail sticks, then transfer to a casserole dish with a tight fitting lid, place in the oven and cook for approximately fifteen to twenty minutes.
4. Check that they are done.Transfer the pheasant breasts to a serving platter, allow to rest and keep warm.
5. Remove any fat from the pan and deglaze the casserole dish with the apple brandy.  Add the cream (or cream and stock), reduce by boiling and thicken the sauce. Check for seasoning.
6. Peel, core and slice the apple. Fry in butter.
7. Finally carve the cooked pheasant breasts on the diagonal, pour over the sauce and drizzle with the apple.  

Pheasant with Jerusalem Artichokes

A favourite for pheasants and some estates plant a patch of Jerusalem Artichokes for the birds to eat. So, just as pork is served with apple, pheasant eats well with this less well known root vegetable. This recipe is particularly suitable for older birds.

Ingredients

• 1 pheasant
• 25g softened butter and additional butter to soften the artichokes
• Seasoning
• 900g Jerusalem artichokes
• Casserole dish suitable to be placed on direct heat

Method

1. Preheat the oven to 180°C 350 F or Gas Mark 4.
2. Smear the butter all over the breast of the bird.
3. Place the casserole dish on the hob over a gentle heat and brown the bird all over.
4. Peel the artichokes and cut into 1cm pieces.
5. Remove the pheasant from the casserole and add a little more butter.
6. Melt the butter and add the artichokes to the casserole, coat the roots in melted butter and add a couple of tablespoons of water.
7. Return the pheasant to the casserole on top of the Jerusalem artichokes allowing the roots to come up alongside the bird.
8. Cover with baking parchment and then place the lid on the casserole.
9. Cook for approximately one and a quarter hours.
10. Once cooked remove the bird from the casserole and strain the juices.
11. Allow the bird to rest, reduce the juices if necessary and serve with the artichokes which will have broken slightly in the cooking process.

Slow cooked pheasant confit

This can be made up to two weeks in advance. When completely cool store the dish with the fat/oil sealing the meat.  Remove the fat/oil when you wish to serve and reheat the legs gently. 

• 8 pheasant legs
• Clove of garlic
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper 
• A few gratings of fresh nutmeg
• 1 teaspoon fresh thyme, chopped finely 
• 1 bay leaf 
• Olive oil to cover the legs completely or approximately 900g of goose fat

For the marinade

• 1 bay leaf
• 2 sprigs thyme 
• 6 cloves garlic peeled
• Earthenware dish large enough to take the pheasant legs fully immersed with the oil or fat

1. Mix together the sea salt, pepper, nutmeg, thyme and crumble the bay leaf with the mixture.
2. Rub the pheasant breasts all over with a clove of cut garlic and then rub with salt, herbs and spices.
3. Put the legs in the dish and leave covered in the fridge over night.
4. The following day remove the legs from the dish, wipe the residue away and if using the goose fat melt it slowly and pour the liquid fat or olive oil over the legs to submerse them completely.
5. Cover with foil and cook for two hours at 150°C, remove from the heat and allow to rest.
6. After ten minutes drain from the oil or fat and reserve this for cooking roast potatoes.  Place the pheasant breasts in a dish, cover with baking parchment and then add another weighted dish on top.  Allow to cool. Press overnight in the fridge.
7. The following day heat a frying pan and sear the legs in a hot pan and then place this in a preheated oven at 150°C for twenty minutes to warm through.