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cooked pheasant

Pheasant Kiev, Crushed Swede And Hazelnut Butter

  • 30 mins
  • 2 hours
  • 2
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Recipe by
Saturday Kitchen

Ingredients

  • 1 large pheasant, plucked and cleaned
  • 50g/2oz peeled and toasted hazelnuts, plus 10g extra for garnish
  • 110g/4oz salted butter
  • 1 head of garlic plus 1 garlic clove
  • 110g/4oz pancetta
  • 1 large swede, peeled and cut into 2cm dice
  • 1 small savoy cabbage, outer leaves removed and retained, inner quartered
  • ¼ bunch fresh thyme
  • 1 Toulouse sausage
  • 1 litre/1 ¾ pt white chicken stock
  • 50g/2oz Panko breadcrumbs
  • 2 eggs, beaten
  • 25g/1oz plain flour
  • 1-2 tbsp rapeseed oil
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Introduction

The proprietor of Trinity restaurant in Clapham, Essex boy Adam learnt his trade at Claridge’s and the prestigious Square restaurant in Mayfair. Trinity has gone on to be voted into the top ten best London restaurants, and has been included in the Times top 100 restaurants in the UK for the last two years.

Method

  1. Preheat the oven to 180°C/ 350°F/ Gas 4.
  2. Take the legs and breasts off of the carcass then skin them, discarding the skin.
  3. Cut the drumstick flesh and sinews away from the drumstick bone and discard.
  4. Clean the bone down then turn the leg over and cut out the thigh bone.
  5. You will be left with a boneless thigh attached to a drumstick bone.
  6. Place the hazelnuts, 50g of the butter and a clove of peeled garlic in a food processor and blend.
  7. Make a small incision into the underside of the breast and fill with the garlic butter, season well then place the mini fillet over the top of the incision to seal.
  8. Place the leg on top with the bone toward the thinner end of the breast.
  9. Carefully pass the pheasant kiev through the flour, eggs and breadcrumbs and once well coated gently pan fry in hot rapeseed oil.
  10. Colour one side and place into the oven for 12-15 minutes.
  11. Remove the skin from the bacon and set aside, then thickly slice the bacon.
  12. Place the swede, bacon skin, 500ml of the chicken stock and the remaining 50g butter into a pan, season lightly and bring to the boil.
  13. Simmer for 25-30 minutes and leave to cool slightly.
  14. Strain discarding the stock and bacon skin, then return the swede to the pan and mash well.
  15. Place the quartered cabbage into an oven proof dish, layer the Toulouse sausage and bacon inside, add the garlic head, fresh thyme and season well.
  16. Place the remaining 500ml of chicken stock over the top and cover with the outer leaves.
  17. Cover with a tight fitting lid or tin foil and bring to the boil.
  18. Place into the oven for 45 minutes.

To Serve

  1. Carve the sausage into thick slices and place onto the plate with a piece of bacon.
  2. Set a piece of cabbage alongside then spoon some swede next to it.
  3. Place the cooked Kiev on top and a few crushed hazelnuts around.

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