12 November 2006

Pheasant, Brussels Sprouts, Truffled Mash


  • 1 pheasant (between 800g and 900g)
  • 4 thin slices of bacon
  • 3 tblsp olive oil
  • 1 dash Sherry
  • 200 ml chicken stock
  • 200 ml single cream
  • salt, pepper
  1. pre-heat oven to 220 degrees
  2. heat the oil in an oven save pan
  3. brown the bird from all sides for a total of 3 minutes (I did not add any salt or pepper at this stage)
  4. wrap the breast of the pheasant in bacon
  5. put in oven, breast side up
  6. roast for approx. 20 minutes
  7. discard the bacon, add the sherry and chicken stock to the pan
  8. put back in oven (again breast side up) and roast for another 20 to 30 minutes
  9. pour the stock into a small sauce pan, bring to the boil, add the cream and reduce for a couple of minutes
  10. season to taste with salt, pepper and sherry

Brussels Sprouts

  • 400g Brussel sprouts
  • juice of 1 lemon
  • butter
  • creme fraiche
  • lemon juice, salt, pepper, cayenne pepper
  1. remove the outer leqaves and stems of the sprouts
  2. heat enough salted water in a medium sized pot, add the lemon juice and bring to the boil
  3. boil the sprouts for 10 to 12 minutes - until just tender but still firm to the bite
  4. drain and coarsly chop the sprouts
  5. heat some butter (I use the same pot), add the sprouts and the creme fraiche
  6. cook for another 5 minutes
  7. season with salt, pepper, cayenne pepper and (maybe) some additional lemon juice

Truffled Mash

Well, actually just mash with truffle oil - still yummy

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