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Roast Stuffed Pheasant Breast, With Three-Root Mash, Buttered Spinach And Hedgerow Sauce

Hairy Bikers' Shropshire County Cook Off recipe ...


  • Ingredients for pheasant and sauce

  • 2 pheasants, plucked and cleaned

  • 50g (2oz) butter

  • 1 onion, roughly chopped

  • 1 stick celery, roughly chopped

  • 1 carrot, peeled and roughly chopped

  • 1 tbsp tomato puree

  • 2 bay leaves

  • 3 sprigs thyme

  • 2 sprigs flat leaf parsley

  • 1 sprig rosemary

  • 150ml (5floz) red wine

  • 400ml (14floz) chicken stock

  • 3 tbsp hedgerow jelly

  • Ingredients for stuffing

  • 75g (3oz) butter

  • ½ onion, finely diced

  • 150g (5oz) pork sausage meat

  • 75g (3oz) cooked chestnuts, roughly chopped

  • 1 lemon, zested

  • 4 sage leaves, finely chopped

  • 1 pig’s caul

  • Ingredients for mash

  • 500g (1lb2oz) potatoes, peeled and cut into chunks

  • 500g (1lb2oz) celeriac, peeled and cut into chunks

  • 500g (1lb2oz) Jerusalem artichokes, peeled and cut into chunks

  • 110g 94oz) butter

  • 75ml (3floz) double cream

  • Spinach

  • 250g (9oz) spinach


  • Method for pheasant:

  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Remove the breasts from the pheasant, and set aside.

  • 3.

    Chop the rest of the carcass into pieces and place in a roasting tin in the oven for 15-20 minutes.

  • 4.

    Heat a sauté pan until hot, add a little of the butter, the onion, celery and carrot and fry for 3-4 minutes.

  • 5.

    Add the tomato puree and cook for 1 minute then add the roasted pheasant carcass to the pan.

  • 6.

    Deglaze the roasting pan with the red wine, scraping up any juicy bits and pour into the sauté pan.

  • 7.

    Add the chicken stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes.

  • 8.

    Strain into a clean saucepan and check the seasoning.

  • 9.

    Add the hedgerow jelly and fresh herbs and check the seasoning once more.

  • 10.

    Set aside until ready to serve.

  • Method for stuffing:

  • 1.

    Heat a frying pan until hot, add a little butter and the onion.

  • 2.

    Cook for 2-3 minutes until just softened but not coloured.

  • 3.

    Place the sausage meat, chestnuts, lemon and sage into a bowl and mix well.

  • 4.

    Add the cooked onion, season with salt and black pepper and mix once more.

  • 5.

    Spoon into a piping bag.

  • 6.

    Make an incision in the top end of the pheasant breast and using a thin knife, or the end of a wooden spoon, enlarge the incision to make a pocket inside.

  • 7.

    Place the end of the piping bag into the pheasant pocket and fill with as much stuffing as possible.

  • 8.

    Remove then repeat with the remaining pheasant breasts and stuffing.

  • 9.

    Place a couple of slices of butter on the skin side of the breast then wrap in pigs’ caul (this will help baste the breast when it’s roasting.)

  • 10.

    Place on a roasting tray in the oven for 12-15 minutes until the breast is cooked through then leave them to rest for a few minutes.

  • Method for mash:

  • 1.

    Place the potato, celeriac and Jerusalem artichokes into 3 separate pans of salted water.

  • 2.

    Bring to the boil, then reduce the heat and simmer for 10-15 minutes until each of the vegetables are tender.

  • 3.

    Drain and return to the pan, place on the heat and drive off the moisture for a couple of minutes.

  • 4.

    Pass all the vegetables through a ricer into a clean saucepan, season with salt and black pepper then add three quarters of the butter and the cream and beat well to form a creamy, smooth mash.

  • Method for spinach::

  • 1.

    Heat a frying pan until hot, add the remaining butter and the spinach.

  • 2.

    Cook for 1 minute until just wilted then season with salt, black pepper and nutmeg.

  • To serve:

  • 1.

    Heat the sauce and whisk in the remaining butter.

  • 2.

    Place a spoonful of mash in the centre of the plate.

  • 3.

    Slice the pheasant into 3 on the diagonal, and place on top of the mash.

  • 4.

    Pile the spinach alongside then, spoon over the sauce.

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