Pan seared Breast of Pheasant with Leg Confit, Roasted Root Vegetables & Plum Wine Jus
1 Hen Pheasant, 1 large carrot, 1 sweet Potato, 1 leek, 1 parsnip, 4 new potatoes, ¼ celeriac, ¼ Swede (all washed & peeled as required) 4 cloves of garlic, ½ pint duck fat, sprig of thyme, rosemary and 2 bay leaf, 1oz butter, seasoning.
Sauce: ½ pint Pheasant stock or Game consommé, ¼ pint Plum wine, ½ shallot sliced, 1 tsp redcurrant jelly.
Portion the pheasant to get two legs & two breast portions, roast the carcass and use for the stock. Place the legs in a roasting tray & cover with the duck fat, half the herbs & 3 peppercorns and cook in the oven Gas 3-4 for approx 45-60 minutes.
Chop all the vegetables to preferred size & place in a roasting tin with 2 tbsp of he duck fat & half the herbs, season and roast in a hot oven for approx 15-20 minutes until nicely browned.
Heat a knob of butter & a little oil in a pan and fry the pheasant breasts until coloured all over, transfer to a baking dish & finish in the oven for approx 3-5 minutes until pink in the middle. Drain the fat from the pan & add the shallots and cook them until starting to soften, deglaze the pan with the wine and reduce by half, add the stock / consommé and reduce by two-thirds, add the redcurrant jelly and allow to melt into the sauce and adjust the seasoning.
To serve, remove the legs from the duck fat and return to the oven to allow any excess fat to drain off the legs. Meanwhile, arrange the cooked vegetables in the centre of the serving dish, place a leg on the vegetables and a breast atop this, spoon the sauce over & around the meat, eat at once!
1) When cooking the Venison dish, you can substitute the Sloe wine for a good red wine but add 4 crushed juniper berries to the dish.
2) With the pheasant sauce, if you feel the sauce is too thin, you can add a few beef or chicken gravy granules to help thicken it, just be careful not to add too many otherwise your sauce will taste like Bisto!!!