A delicious combination of smoked pheasant breast, braised pheasant leg with walnuts and citrus, celeriac purée, port sultanas and air dried ham.
I smoked these pheasant breasts over a 50/50 mix of oak and birch for 3 hours – imparting a delicate smoke which is definitely evident without overpowering.
This dish is finished with a good drizzle of some exceptional olive oil from Guerrieri Rizzardi.
My recipe for celeriac purée can be found here.
Smoked Pheasant, Citrus, Port
For the Braised Pheasant Legs: 4 Pheasant Legs, 2 Garlic Cloves, 1l Game Stock, 1tbsp Walnuts, Zest 1 Lemon, Zest 1 Large Orange, Juice 1/2 Large Blood Orange, 1/2tsp Nutmeg (Grated)
To Finish: 2 Smoked Pheasant Breasts, Celeriac Purée, 2 Slices Air-Dried Ham, 2tbsp Sultanas, 125ml Port, Thyme Leaves, Sea Salt, Cracked White Pepper, Good Quality Extra Virgin Olive Oil
1) Season the pheasant legs and braise in the game stock with the garlic cloves on the stove top for around 1 hour over a low heat – or until the meat is falling from the bone. Remove from the stock and remove the meat from the bone, allow to cool slightly. Transfer the meat to a food processor and add all of the other ingredients. Pulse to form a coarse but well mixed force-meat. Set aside or keep warm until ready to serve.
2) Preheat the oven to 160c. Place the ham on a lined baking sheet and place into the oven. Cook for around 20 minutes or until the ham has dried out. Remove and set aside.
3) Place the sultanas and port in a small saucepan over a medium heat. Allow the port to reduce by 2/3. Set aside. Meanwhile, place a non-stick frying pan over a medium heat and add a little olive oil. Season the pheasant breasts with salt and white pepper and fry for around 4-6 minutes each side or until cooked through. Remove from the pan and allow to rest for 10 minutes.
4) Slice the pheasant breast and serve with some celeriac purée, the warmed leg meat mixture, a chunk of dried ham, some port soaked sultanas, a sprinkling of fresh thyme leaves and a good drizzle of olive oil.