Roasted pheasant with red cabbage, bread sauce & game chipt1

1 servings

Ingredients

Quantity Ingredient
½ Onion; sliced
3 smalls Red cabbages; sliced
2 Apples; peeled, cored and
; chopped
1 Heaped dsp red currant jelly
½ Clove garlic; finely chopped
1 tablespoon Red wine vinegar
⅓ Bottle red wine
2 tablespoons Sultanas; (2 to 3)
2 Sprigs thyme
1 Onion; peeled
1 Bay leaf
2 Cloves; (2 to 3)
½ pint Milk
Salt
Ground black pepper
2 ounces Soft white breadcrumbs
1 tablespoon Double cream; (1 to 2)
Grated nutmeg
12 ounces Potatoes; peeled and cut into
; wafer thin slices
1 Savoy cabbage
A pan of water
1 Pheasant
2 slices Bacon
1 Carrot; sliced
1 Bay leaf
Salt
Pepper
4 Button mushrooms; sliced
4 ounces Dripping
½ pint Water
1 tablespoon Mushroom ketchup; (1 to 2)
2 slices Bread with the crusts cut off
½ pounds Chicken livers
3 slices Bacon; finely diced
⅓ Bottle red wine

Directions

RED CABBAGE

BREAD SAUCE

GAME CHIPS

GREEN CABBAGE

ROAST PHEASANT

Red cabbage: In a saucepan, add 1 tbsp of olive oil and sweat down the onions, garlic and thyme. Add the red currant jelly and melt down. Add the apple pieces to the pan and stir. Add the red wine vinegar, red wine and sultanas then stir in the red cabbage. Cook all this down over a low heat for 1½ hours stirring occasionally. It is then ready to serve.

Bread Sauce: Stick the cloves through a bay leaf and then through the side of the onion and place in a saucepan with the milk. Heat until hot but not boiling and then remove the pan from the heat and add a little seasoning to the milk. Cover and leave for an hour. Add the breadcrumbs and butter after an hour and heat again gently so the sauce can smooth and thicken. Follow this by adding the cream and a grating of nutmeg. Remove the onion and the bread sauce is ready to serve.

Game chips: Heat ⅓ pan of oil to 375F and fry in batches the potato slices until they are crisp and golden i.e. resembling crisps. Drain on kitchen paper and allow to cool, then serve as an accompaniment to the pheasant.

Green Cabbage: Slice up the Savoy cabbage and add it to the pan of boiling water. Cook for 5 minutes then remove and drain. Place the cabbage into a bowl of ice to cool down. When you are ready to serve the cabbage, place it in a pan on the heat with some fennel seeds, salt and pepper and toss to refresh.

Pheasant: In a baking tray, place the sliced carrot, onion, bay leaf, thyme, mushrooms and garlic. Put the two slices of bacon on the top of the pheasant and then place the pheasant on top of the ingredients in the baking tray. Place in a hot oven for 40 minutes or longer if you prefer your meat more cooked.

When ready take the pheasant out of the oven and allow the meat to cool down. When cool, take the meat off the bone and cut the carcass up. Put the pieces of carcass back into the baking tray and add a little water and 1-2tbsp of mushroom ketchup, scrape the bottom of the tray to get all the juices mixed together.

Transfer everything from the tray into a small pan and cook for 15 minutes to get all of the flavour out of the carcass. In a frying pan, add some pheasant fat and 2 square pieces of bread. Fry the bread in the fat and add salt and pepper. Remove and drain on some kitchen paper.

In the same pan, add the chicken livers and stir to infuse the flavour of the chicken livers with the pheasant fat. In another pan, add some more pheasant fat and 3 slices of bacon, finely diced and ⅓ bottle of red wine, this is to make the gravy.

To serve: On a large serving plate, place the two croutons and pile the continued in part 2

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