The Alderley Market
Great food direct from the people who made it.

Whole Roasted Pheasant

 Creamed Bacon and Savoy Cabbage

Wild Mushrooms

Roasting Juices
 

 

 
 
Ingredients
 
1x Whole pheasant

80ml x Vegetable oil

6 sprigs x Thyme

5 x Juniper berries

3 x Garlic cloves

70ml x Madeira

500ml x Chicken stock

200ml x water

 

75g x Pancetta

½ head x Savoy cabbage

2 x Peeled carrots

½ head x Peeled celeriac

300g x Duck fat

4Tbsp x Double cream

200g x mixed wild mushrooms

 
 
Sauce

 

Prepare the pheasant by removing the wings, the leg meat and bottom carcass of the bird and place in a roasting tray with the vegetable oil, thyme, juniper berries and garlic in a roasting tray.  Place in a low oven (100 °c or gas mark 1) for 1 ½- 2 hours or until browned. Transfer to a sauce pan and lightly bash the meat and bones together until level. Then deglaze the roasting tray with the Madeira over a medium heat, add the chicken stock, water and bring to the boil. Add to contents of the tray to the sauce pan and simmer over a medium heat for 2 hours. Pass through a fine sieve and leave to cool.  Once cooled skim off the fat and set aside. Reduce the remaining stock over a high heat by ¾’s or until it coats the back of a spoon. When reduced, turn the heat down low and add some of the skimmed fat back into the sauce. Season with lemon juice and balsamic vinegar to taste (As most of the flavor is in the fat this will help to bring a creamer more gamey flavor to the sauce.)

 
 
Garnish

 
Dice the pancetta, place into a sauce pan, fill with water and slowly bring to a boil. Refresh the pancetta in cold water, drain and leave to one side. Cut the carrot and celeriac into 2inch long batons and gently cook in duck fat over a low heat.  When firm and crisp leave to one side on kitchen paper. Cut the cabbage into ribbons, removing any of the large veins, and cook with 2 Tbsp duck fat in a large pan over a high heat of 3 minutes (use a wooden spoon and stir quickly to stop the cabbage from coloring, also add small amounts of water to speed up the cooking).  When soft remove from the pan and leave to cool on kitchen paper until needed. Prep the wild mushrooms, cook in a hot pan with oil and butter and keep warm.
 
 
To Serve

 

When the sauce and vegetable are at this stage its time to cook the meat:  over a high heat seal the bird on all side in the pan with a little oil, then place into a preheated oven of  200°c (gas mark 7) for 12mins. Remove from the oven and leave to rest. Crisp the pancetta in duck fat, in a frying pan.  Add the carrots, celeriac and then the cabbage. Mix the vegetable in the pan and add the cream. Reduce the cream until nearly gone and season with salt and pepper. Remove the breasts from the bird and slice each breast into 3, place the cabbage at the top of the place with meat to the front and mushrooms over the top. Spoon the sauce over the plate.

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