Breast of Pheasant Forestière

Name: Breast of Pheasant Forestière
Yield: Serves 4
Ingredients: 2 pheasants; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon brandy; 300 ml (½ pint) double cream, very cold; 230 g (8 oz) wild mushrooms such as chanterelles or cèpes, cut in slices; 230 g (8 oz) wild mushrooms such as chanterelles or cèpes, cut in slices; unsalted butter for greasing the ramekins; unsalted butter; 300 ml (½ pint) game or chicken stock; 6 tablespoons double cream; 230 g (8 oz) wild mushrooms such as chanterelles or cèpes, cut in slices; 300 ml (½ pint) game or chicken stock; pine kernels to decorate

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

This recipe is adapted from a dish created by chef Allan Garth when he was at Gravetye Manor in East Grinstead. The pheasant breasts are served with a pheasant mousse and a wild mushroom sauce.

Ingredients

2 pheasants
1 tablespoon brandy
300 ml (½

Main course
Gluten-free

Method

Place a food processor bowl and blade in the refrigerator to chill.

Remove the breasts and legs from the pheasants. Set the breasts aside and bone the meat from the thighs and drum sticks. Roughly chop the meat and purée in a processor. Remove any sinews, then weigh out 140 g (5 oz) of the puréed meat and place in a bowl set over ice. Beat in the cream, a little at a time, then season w