This delectable feast, courtesy of restaurateur Danny Jimminson, serves four and is sure to impress guests!
Serves 4.
Ingredients:
Pot Roast Legs
- 2 whole pheasant legs
- 2 carrots
- 2 red onions
- 3 sticks celery
- 100ml red wine
- 500ml chicken stock
- Table salt
- 2 sprigs rosemary
- 4 cloves garlic
Method:
Chop the carrots, celery and onion into uniform pieces, place into a heavy bottomed sauce pan and fry over a high heat in a little oil. Add the pheasant legs and cook until the skin starts to brown, then add the garlic and rosemary. Add the red wine and stock and braise at 150°C for 3 hours.
Allow to cool a little, then strip the meat into sections, discarding any sinew, bones or large pieces of fat. Pass the cooking liquor through a sieve and chill well to separate the fat from the jus. Now roll the leg meat in cling film to form a sausage shape and chill for at least 2 hours.
Once the pheasant leg is set, cut into 5cm thick disks and pan roast in a little vegetable oil until well coloured.
Place these discs into a casserole dish with the pheasant juices and add the shaped dumplings. Finish in the oven at 180°C for about 15 minutes.
Ingredients:
Roast Pheasant Crown
- 1 whole pheasant crown
- Salt & pepper
- 50g butter
- 3 sticks celery
Method:
Season the crown well with salt and pepper. Heat a heavy based frying pan and add a little vegetable oil, colour well then add the butter and roast at 180°C for 12 minutes, turning just once.
Ingredients:
Blackberry Jus
- 100g blackberries
- Jus from pheasant legs
Method:
Heat the jus, add the butter and allow the sauce to thicken, then drop in the blackberries and serve.
Serve with seasonal vegetables and mashed potato.
