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Pheasant on couscous with a Heffe and Boysenberry Sauce

Try this recipe by celebrity chef Paul Mercurio and enjoy the rich flavours, this dish has to offer.


  • 1 pheasant

  • Wild thyme

  • Butter

  • Shallots

  • Wheat Beer – Emersons Bavarian Wheat

  • Jar of Boysenberry and garlic sauce – from Provisions

  • 2 Large swiss mushrooms

  • 1 large Spanish onion

  • Zest of one lemon

  • 1 cup of water

  • 1tbls chopped parsley

  • couscous

  • Baby spinach


  • 1.

    Wipe the mushrooms with a moist paper towel to clean off any dirt and put in a baking dish.

  • 2.

    Peel onion and then cut in quarters and put in a baking dish with the mushrooms.

  • 3.

    Season with salt and pepper and then drizzle with olive oil and put in a hot oven 200º until softened.

  • 4.

    Remove the breast fillets from the pheasant and then cut away the legs.

  • 5.

    Score the skin of the pheasant with a sharp knife and then season the breast with salt and freshly ground black pepper.

  • 6.

    Cook in a very hot pan with some olive oil skin side down so as to brown and crisp the skin. You may need to use a spatula to press the breast down firmly on the pan so as to keep all the skin in contact with the pan.

  • 7.

    In the baking dish that has the onion and mushroom place a handful of the wild the thyme in the dish and then put the breasts of pheasant skin side up on top of the thyme and cook in a hot oven for about 5 minutes or until cooked to your liking. Take out of the oven cover and rest.

  • 8.

    Make couscous according to packet – bring one cup of water to the boil add 2 tbls spoons of oil (I used good olive oil) a generous pinch of salt and then 1 cup of polenta.

  • 9.

    Take off the heat cover and leave for a couple of minutes.

  • 10.

    While couscous rests take the roasted onion out of the oven and chop up, chop the parsley and zest the lemon. Add a generous knob of butter to the couscous and mix it through using a fork to separate the grains then add in the onion, zest and parsley.

  • 11.

    Take the pan that you cooked the mushroom, onion and pheasant put on the stove over heat and deglaze – if there is no juice you can add a little butter to help fry the shallots till softened then add half a cup of the wheat beer and about a ¼ cup of the chicken stock and a ¼ cup or so of the Boysenberry and garlic sauce.

  • 12.

    Give it all a mix and taste for seasoning and adjust accordingly adding salt and pepper and any other ingredient ie more beer or sauce etc.

  • 13.

    Simmer down until reduced to about ¼ of a cup or to a consistency you like. You can put this through a strainer, return it to the pan and finish it with a little more butter if you want to make a more velvety sauce. Or just spoon it out of the pan leaving the shallots in it for a more rustic feel.

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