Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Darren Simpson

Pheasant cooked in milk with lemon zest, sage, garlic and truffles


Serves 2

Ingredients

  • 1 Pheasant jointed into two legs & two breasts, truffle inserted under the skin & seasoned with salt & freshly ground black pepper
  • 8 Slices fresh black truffles
  • 1 teaspoon chopped truffle
  • 6 Cloves Garlic peeled
  • 4 pieces of zest of Lemons
  • of 1/2 Lemon
  • 8 sage leaves
  • 1 sprig Thyme
  • 1½ cups Milk
  • 2 carrots slowly roasted with thyme & honey
  • 1 bunch of English Spinach washed and cooked in a little butter
  • Extra Virgin Olive Oil to cook and drizzle

Method

  1. In a hot pan brown the pheasant leg, add the garlic cloves, sage, thyme, lemon zest juice & milk.
  2. Slowly cook the pheasant legs, till the milk is reduced & split into curds & whey approximately 20 minutes, add the chopped truffle & check for seasoning.
  3. Season the breasts & the pan fry for 5 to 6 minutes do not over cook.
  4. Slice the breast & serve with the leg, the milk curds & the roasted carrots & spinach.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • rosanna salle
    June 2009

    this was the best game dish who are those judges? they dont know what there talking about! they were right about the potatoe dish the crepes were the best.

  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Kickstart for a Better YOU

Kickstart for a Better YOU

Healthy recipes and tips. More

Brought to you by

Video More Videos


Browse Recipes By...