We would like to share a recipe with you every month using our seasonal produce.
This month we have a recipe for Roast Pheasant with Butternut Squash, Ceps Bordelaise, Chestnuts and Sage from Ollie Couillaud former Chef at La Trompette and now Head Chef of the new restaurant in Wimbledon Village, The Lawn Bistro.
Roast Pheasant with Butternut Squash, Ceps Bordelaise, Chestnuts and Sage
- 1 whole pheasant
- Butter, 1 onion, 1 carrot thyme, garlic and sage stalks
- 1 small piece of smoked bacon cut in small chunks
- Â½ litre of red wine Â½ of Port
- 1 litre of chicken stock
- Small peeled Roseval potatoes (small red potatoes)
- 1 large butternut squash
- Garlic and lemon juice
- Sage leaves
- 500g. ceps or wild mushrooms
- Duck fat and a little butter
- Chopped shallots, garlic and parsley
- 200ml of chicken stock
- lemon juice
- 200g. chicken livers
- 200g. foie gras
- Chopped shallots and garlic
- Madeira, Port, Armagnac
- 1 baguette and a little duck fat
- Take the legs off the pheasant, but leave the breasts on the bone (crown).
Peel and chop the onion, carrot and garlic in small chunks
- In a heavy bottom saucepan heat up a little sunflower oil and colour the seasoned crown until golden then remove it.
Add the legs and chopped bones, colour and remove.
Add the bacon and cook until golden brown.
Add the vegetables and herbs and cook until brown
Drain the excess fat and deglaze the pan with red wine, reduce to a glaze.
Add the Port and reduce by half
Put the vegetables, bacon and legs back in the pan and then add the chicken stock
Bring gently to a simmer
Put the crown on top but make sure it is not covered by the stock
Place in the hot oven 180Â°C and cook the breast for about 12 to 15 minutes. They should be left a little pink.
Remove the crown from the pan.
Turn down the oven to 150Â°C, add the potatoes, cover with a lid and put back for a further 20 to 30minutes.
The legs should be soft and the potatoes cooked
Remove the legs and strain the stock into a saucepan. Reduce down to a nice coating consistency.
- While the meat is resting, make the chicken liver and foie gras mix.
- Clean the livers and cut the foie gras into big chunks.
Cook the foie gras in a the hot pan (no fat) and remove when pink
Cook the livers in the same fat and remove when pink.
Add the shallots and garlic, cook until soft. Add Armagnac, Port, Madeira, flame and reduce until all the alcohol as evaporated. Put the livers and reduction in a food processor, blend together (leave it quite coarse) and check seasoning.
- Sliced the baguette, brush it with duck fat and cook in a hot oven until golden and crispy. Spread the liver mix.
- Dice the butternut season it and cook it in a large frying pan in foaming butter with sage leaves and crushed garlic.
- Fry the ceps in duck fat until golden, add a little butter, shallots, garlic and parsley, cook for a few minutes.
Add chicken stock and reduce until the stock coats the mushrooms. Check the seasoning and finish with a little lemon juice.