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Ingredients

  • 2 oven ready pheasant
  • 2 tblsp cooking oil
  • 1 onion
  • 1 carrott
  • 1 stick celery
  • 1 garlic
  • rosemary and thyme
  • 100 g butter
  • ingredients for the sprout puree
  • 350 g sprouts
  • 2 shallots diced
  • 1/2 clove garlic
  • sprig of thyme
  • 100 g butter
  • 75 ml cream
  • ingredients for the gravy
  • deglaze roasting tin and strain
  • skin off fat
  • reduce liquid and thicken slightly with corn flour.
  • adjust seasoning and serve.
  • ingredients for confit potato
  • 1 very large potato
  • duck fat
  • 2-3 cloves of garlic
  • seasalt
  • pepper
  • rosemary and thyme
  • ingredients for the white beans
  • 150 g soaked white beans (over night preferable)
  • 1/2 carrot
  • 1/2 stick of celery
  • 1/2 onion
  • sprig of thyme
  • 2 cloves garlic
  • 100 ml cream
  • 25 g bacon
  • 1 shallot
  • 2 tblsp olive oil
  • salt and pepper seasoning
  • 1 tsp chopped parsley
  • 30 ml white wine

Method

  • Season sear Pheasant and place in roasting tray with roughly chopped vegetables.
  • Cook in oven at 180°C for 25 mins (approx). Leave to rest 8-10mins. Remove from bone and place in oven for two minutes and serve.
  • Peel potato. Cut into four even slices, pat dry. Place in warm duck fat with your garlic herbs, seasalt & pepper.
  • Put on a very low gas or in the oven at about 90-100c. Do not let oil boil.
  • Remove from when a knife passes easily through it. It can be left in fat until needed.
  • Cover with cold water. Add 1/2 carrot, 1/2 stick celery, 1/2 onion, garlic, thyme and a pinch of salt. Bring to the boil and skim off any surface scum.
  • Reduce heat and simmer until cooked and tender. Remove from water.
  • In a separate pot sweat your bacon, a shallot and garlic. Add a splash of white wine and reduce. Add your cream and allow to simmer.
  • Strain and season your sauce. Add your chopped parsley and beans back in.

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