‘Seasoned’ Pheasant with Blueberry & Blackcurrant, and Butternut Parisiennes.

Our friends at Seasoned Cookery School have come up with another mouthwatering recipe that makes the most of the game season.  It’s infused with unexpected, subtle flavours that linger in the mind long after the meal is finished…

 

 

 

 

 

 

Serves 4 Prep time Bake time
‘Seasoned’ Pheasant with Blueberry & Blackcurrant, and Butternut Parisiennes.

Ingredients

4 pheasant breasts

1 tbsp olive oil

1 knob of butter

Sea Salt & freshly ground black pepper to taste

…for the Butternut Parisiennes

1 butternut squash (peeled)

A little olive oil

1 knob of butter

Sea Salt & freshly ground black pepper to taste

…for the savoy cabbage

½ savoy cabbage

1 banana shallot

25g butter

Sea Salt & freshly ground black pepper to taste

…for the blueberry and blackcurrant reduction

1 banana shallot (finely diced)

50ml Belvoir Blueberry & Blackcurrent Cordial

75ml red wine

125ml chicken stock

1 bay leaf

1 sprig rosemary

1 tsp red wine vinegar

1 tsp olive oil

Sea Salt & freshly ground black pepper to taste

Method

…for the Blueburry and Blackcurrant reduction

1)    Heat the oil into a small saucepan and sweat the diced shallot until softened but not coloured. Add the rosemary and bay leaf and stir through.

2)    Add the Belvoir Blueberry & Blackcurrant Cordial and reduce by half until thick and syrupy. Add the red wine and continue to reduce by half. Add the chicken stock and continue to reduce by half.

3)    Once reduced, season the sauce with salt & pepper. If too sweet, add a splash of red wine vinegar. If the sauce is too thin, continue to reduce until the desired consistency is reached.

…for the butternut Parisiennes

1)    Use a melon baller to scoop out balls of butternut squash (approximately 7 balls per person)

2)    Heat a little oil and the butter in a frying pan. Add the butternut squash balls and sauté for around 5 minutes or until cooked through and golden brown. Season to taste.

…for the savoy cabbage

1)    Wash and thinly slice the savoy cabbage

2)    Peel and thinly slice the shallots and soften in a pan with a little oil and butter

3)    Add the cabbage and continue to sauté. Season with salt and pepper and sweat for 3-4 minutes until tender (you can add a little water here to help with the steaming process). Set aside until ready to serve.

…for the dish assembly

 1)    Add a little oil and butter to a saucepan and get really hot.

2)    Add the pheasant breast and cook for 2-3 minutes on each side.

3)    Season with salt and pepper and rest for 2-3 minutes.

4)    Bring the rest of the ingredients together onto the plate, serve and devour!