Pheasant with confit potato, sprout puree and white beans

A game dish with a delicious confit.

Ingredients


  • 2 oven ready pheasant
  • 2 tblsp cooking oil
  • 1 onion
  • 1 carrott
  • 1 stick celery
  • 1 garlic
  • rosemary and thyme
  • 100 g butter for the sprout purée:
  • 350 g sprouts
  • 2 shallots diced
  • 1/2 clove garlic
  • sprig of thyme
  • 100 g butter
  • 75 ml cream
  • for the confit potato:
  • 1 very large potato
  • duck fat
  • 2-3 cloves of garlic
  • seasalt
  • pepper
  • rosemary and thyme
  • 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
  • 30ml white wine

Method

  1. Season sear Pheasant and place in roasting tray with roughly chopped vegetables.
  2. Cook in oven at 180°C for 25mins approx - leave to rest 8-10mins.
  3. Remove from bone and place in oven for two minutes and it is ready to serve
  4. For the Sprout Puree
  5. Sweat off your diced shallot, garlic and thyme.
  6. Shred sprouts and butter and then add them and the cream.
  7. Cook for 2 mins, then blitz in food processor.
  8. For the confit potato
  9. Peel potato - cut into four even slices, pat dry.
  10. Place in warm duck fat with your garlic herbs, seasalt & pepper.
  11. Put on a very low gas or in the oven at about 90°-100°C - do not let oil boil.
  12. Remove from oven when a knife passes easily through it - it can be left in fat until needed.
  13. For the white beans:
  14. Cover with cold water - add 1/2 carrot, 1/2 stick celery, 1/2 onion, garlic, thyme and a pinch of salt
  15. Bring to the boil and skim off any surface scum. Reduce heat and simmer until cooked and tender - remove from water.
  16. In a separate pot sweat your bacon, a shallot and garlic.
  17. Add a splash of white wine and reduce.
  18. Add your cream and allow to simmer.
  19. Strain and season your sauce.
  20. Add your chopped parsley and beans back in
  21. For gravy:
  22. Deglaze roasting tin and strain
  23. Skin off fat
  24. Reduce liquid and thicken slightly with corn flour.
  25. Adjust seasoning and serve




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