• 1 pheasant

  • Salt and pepper

  • 1 pint vegetable oil

  • 1 sprig of rosemary

  • Streaky smoked bacon

  • Water

  • 1 chopped carrot

  • 1 chopped celery stick

  • 1 chopped onion

  • 1 chopped garlic

  • Handful of chopped parsley

  • 2 parsnips

  • 1 potato

  • 50g butter

  • Brussel sprouts

  • Streaky smoked bacon

  • 1 shot of balsamic vinegar

  • 25g butter

  • Salt and pepper

  • 1 glass of red wine

  • 1 shot of cassis


  • For the confit legs:

  • 1.

    Remove legs and breast from pheasant. Place breast aside.

  • 2.

    Season legs with salt and pepper, place in a deep sided pot, cover with vegetable oil and put on a low heat on the hob and cook gently for an hour.

  • For the stock:

  • 1.

    Place a sprig of rosemary on top of the pheasant and wrap with the bacon. Cover carcass with water, carrots, celery, onion, garlic, parsley stalks – bring to the boil and simmer for 40 minutes. Strain and reduce by half.

  • For the puree:

  • 1.

    Boil and soften parsnips and potato and puree with butter. Finish with parsley, salt and pepper.

  • For the sprouts:

  • 1.

    Blanche brussle sprouts, remove and fry off bacon until crisp. Add sprouts, balsamic vinegar, a little butter, salt and pepper and mix together.

  • 2.

    To serve, pan fry pheasant breast on both sides for 7-8 minutes.  Remove from pan and allow to rest. Deglaze pan with red wine and cassis. Add stock and reduce by 2/3. Serve vegetables, confit leg, breast and serve with cassis jus.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings