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

  • Season sear Pheasant and place in roasting tray with roughly chopped vegetables.
  • Cook in oven at 180°C for 25mins approx - leave to rest 8-10mins.
  • Remove from bone and place in oven for two minutes and it is ready to serve
  • For the Sprout Puree
  • Sweat off your diced shallot, garlic and thyme.
  • Shred sprouts and butter and then add them and the cream.
  • Cook for 2 mins, then blitz in food processor.
  • For the confit potato
  • 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°-100°C - do not let oil boil.
  • Remove from oven when a knife passes easily through it - it can be left in fat until needed.
  • For the white beans:
  • 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
  • For gravy:
  • Deglaze roasting tin and strain
  • Skin off fat
  • Reduce liquid and thicken slightly with corn flour.
  • Adjust seasoning and serve

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