Smoked Pheasant Breast Stuffed with Sage & Walnuts served with a Spiced Poached Pear Recipe

Time for a new recipe!

This delicious recipe comes from the hearty kitchen at The Hundred House Hotel

Try this Smoked Pheasant Breast Stuffed with Sage & Walnuts served with a Spiced Poached Pear Recipe that’ll wow your guests.

Ingredients

For the pheasant and stuffing
6 pheasant breasts
140g sausage meat
140g minced belly pork
Half an orange grated & juiced
Half a  lemon grated & juiced
1 tbsp chopped sage
1.5 tsp chopped parsley
1 clove garlic crushed
1 large onion diced
½ tsp ground allspice
½ tsp salt
½ tsp pepper
40g walnuts
25g corn flour soaked in water

For the jus
1 chopped carrot
1 diced onion onion
3 chopped celery sticks
1 bay leaf
1 sprig of thyme
Handful of crushed juniper berries
1 clove garlic crushed
3 tsp oil
1 litre red wine
Chicken stock or water to cover

For the spiced pears
3 peeled pears
250ml white wine
250ml water
350g sugar
Pinch of salt
2 star anise
2 tsp crushed black peppercorns
2 strip lemon zest
2 tbsp white wine vinegar
½ stick of cinnamon
6 cloves

Method

For the pheasant and stuffing
Prep the pheasant breasts then mix the remaining ingredients thoroughly.
Apply a ¼ inch layer of stuffing to the pheasant breast (thin side that was attached to the bone).
Coat with two layers of corn flour then cold smoke over oak (in a Bradley smoker or similar) for 1 hour.

For the jus
Brown the onion, carrot and celery in a hot saucepan until coloured.
Add all other ingredients apart from chicken stock & boil until the wine is reduced by half.
Add stock & simmer for 2 hours.
Place through sieve into another saucepan & reduce to 1/3 of volume.
Check seasoning, add salt & pepper as necessary.

For the spiced pears
Make liquor using all ingredients, add to pan and bring to a simmer.
Add the peeled pears and continue simmering for 15 minutes.

Cooking and assembly
Pan fry the seasoned, smoked pheasant breast until golden in colour.
Then roast in the oven for 10- 15 mins, after rest for 5 mins.
Slice the pheasant into rounds and arrange on a plate.
Add half a spiced pear and pour over the jus.
Serve with other accompaniments such as gratin potatoes, red cabbage and carrot & swede puree.

2016-05-09T16:07:08+00:00 January 2nd, 2015|