roasted pheasant breast, confit pheasant leg croquettes, parsnip, red cabbage, and jus
- 1 whole pheasant
- chicken stock
- 150 grams mashed potato
- 1 egg
- 2 tablespoons plain flour
- 3 tablespoons breadcrumbs
- Rapeseed oil (for frying)
- 500 grams red cabbage
- 1 onion (sliced)
- 1 garlic clove (crushed)
- 3 tablespoons Balsamic vinegar
- 2 tablespoons dark brown sugar
- 1 orange (zest and juice)
- salt and pepper
- 500 grams parsnips (peeled and sliced)
- 500 milliliters chicken stock
- 100 milliliters double cream
- 3 garlic cloves (crushed)
- 1 teaspoon Rapeseed oil
- bones from the pheasant
- 1 carrot (chopped)
- 1 stick of celery (chopped)
- 1 large onion (chopped)
- 3 sprigs of thyme
- 1 garlic clove (chopped)
- 100 milliliters water
- 200 milliliters red wine
- knob of butter
To make the confit leg croquettes, remove the legs and slow cook in chicken stock until tender. Carefully pick the meat off the bone and add to 150g of pre-made mash potato and then mould into two croquette shapes.
When ready to serve, roll the croquettes in flour, egg and breadcrumbs and fry until crispy, drain and then plate.
For the pheasant breast, remove the breasts from the bird and sous vide with garlic and thyme at 65°C for 45 minutes. Brown off in a hot pan when ready to serve.
Alternatively, if you don’t have a sous vide, brown the breasts in a hot pan for two minutes each side, then cook in an oven at 180°C for 6-8 minutes or until just a little pink.
For the braised red cabbage, cook in a pan with a lid on, on a low heat,
for around two hours. Season just before serving.For the parsnip purée, cook the parsnips in stock and garlic. Once cooked, drain, add cream to the parsnips and blitz with a blender until smooth, pass through a sieve and serve.
For the jus, make a stock from heating the oil in a pan then browning the bones, carrot, celery, onions, thyme, and garlic before adding the water and cooking on a moderate heat for around 10 minutes. Pass the stock through a sieve, reserving the liquid.
Reduce 200ml red wine in a separate pan, then add the stock and reduce by half. Thicken with a knob of butter.
To plate, serve as per the photograph along with some roasted parsnips.
About the Chef:
Ryan Bolt, Head Chef at The Bell Inn in Carlton Colville, shares this tasty recipe that makes the most of the game season. The Bell, located between Lowestoft and Beccles, is a destination pub steeped in history, serving modern British food with ingredients from local producers, farmers, and fishermen. It’s a cosy place to eat and drink, full of warmth, character, and charm, and is part of the Moss and Co hospitality group.
The Bell Inn, 82 The Street, Carlton Colville, Lowestoft NR33 8JR
Telephone: 01502 582873