Roast Pheasant Breast, Whisky & Peppercorn Sauce (Serves 4)
If you have never cooked pheasant before, I urge you to cook this recipe, it is super easy. Pheasant meat can easily dry out during cooking, but by cooking bird whole and then removing the breasts, the meat remains juicy. I like to serve this with buttered savoy cabbage and roast potatoes (recipes here)
1 onion cut into 4 wedges
Small bunch of thyme
40g butter, softened
800ml chicken stock
300ml whipping cream
3 teaspoons finely chopped green peppercorns
1 tablespoon finely chopped flat leaf parsley
- Place the pheasants in a roasting tin large enough to have at least 4 cm between them. Stuff each cavity with a wedge of onion and a few sprigs of thyme. Smear the butter over the breasts and legs and season with salt and pepper.
- Roast in a preheated oven, 190’c, for 45 minutes, basting twice during cooking.
- While the pheasants are roasting, pour the stock into a large saucepan and bring to the boil. Reduce by a third – you need about 500ml.
- Pour the whisky into a large frying pan, warm through and then carefully light with a match – flambé to allow the alcohol to burn off. Pour in the reduced stock, followed by the cream and leave the sauce to simmer gently until it is reduced and just thick enough to coat the back of a spoon. Finally stir in the chopped peppercorns and check the seasoning.
- Meanwhile when the pheasants are cooked, cover with foil and leave to rest for 10-15minutes.
- To remove the breasts from the bone, carefully run a sharp knife down one side of the breastbone and ease off the whole breast.
- Place each breast on a plate, sprinkle with the chopped parsley and pour over the whiskey and peppercorn sauce, and serve with buttered cabbage and roast potatoes. (as you will notice from the photo, I often place the legs on the plates too, more for decoration than for taste as there isn’t much meat on them).