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Phagins Phantastical Pheast – Otherwise Called Jerusalem Pheasant Recipe

Ingredients

How to make it

  • FOR THE CONFIT: Rub the legs with a copious amount of salt and set them aside whilst you produce the following:
  • Heat the oil to about 250^. Remove it from the heat and steep the bay leaves, juniper berries, thyme, garlic and the pepper until the oil has cooled back to room temperature.
  • Wipe the excess salt from the legs and set them, tightly packed, into an earthenware casserole. Pour the spiced fat or oil over them and ideally let them set in the cooler for 1-2 days.
  • Bake at 200^ for three hours.
  • When it has cooled, pluck the meat from the bone and toss it in the BBq sauce.
  • FOR THE PHEASANT BREAST: Mix the allspice, paprika ,orange juice and vinegar into the olive oil and set the pheasant breasts to marinate for 6 hours.
  • Take them, shake off the excess marinade, then sear them in the 3 tbls. of the butter until halfway finished. Set them aside while you finish the simple sauce.
  • Add the shallots to the searing pan and cook them until they caramelise to a medium brown. Add the wine cooking further until it has half way reduced. Reduce the heat substantially and dissolve the apricot preserves into it. Put back in the pheasant and continue to cook until they are well and attractively glazed.
  • Finish off the heat by swirling in the remaining butter and slapping it with the parsley, salt and pepper.
  • TO SERVE: Serve the breasts drizzled with some of the sauce and topped with the confit.
  • To accompany this some simple honey glazed carrots with red raisons and a gratin of Brussels Sprouts, Potatoes and Jerusalem Artichokes (see recipe for Shalom Gratin)

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  • elgourmand 12 years ago
    One day, when I have absolutely nothing of pith or moment to do, I'll try this; sorta. I presume pidgins are acceptable?
    Was this review helpful? Yes Flag

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alisdhair Falcarragh, IE

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