Warm salad of Isle of Muck pheasant, scorched Dunvegan langoustines, liver parfait, apple & bitter leaves

Name: Warm salad of Isle of Muck pheasant, scorched Dunvegan langoustines, liver parfait, apple & bitter leaves
Yield: Serves 4
Cuisine: British
Ingredients: 1 Granny Smith apple, cut into 2mm slices, then 3 cm discs; 1 fresh chestnut, peeled; 1 tbsp verjus; 1 tbsp melted butter; 120 g unsalted butter; 1 banana shallot, peeled and finely sliced; 1 star anise; 3 dried orange peels; 50 g unsalted butter; 50 ml vegetable oil; pheasant legs; 1 carrot, diced into 1cm pieces; 100 g button mushrooms, finely sliced; 2 garlic cloves, peeled, chopped; 100 g butter; 2 banana shallots, peeled and finely sliced; Isle of Skye sea salt, to season; 200 ml gooseberry wine; 250 ml of good chicken or pheasant stock; 250 ml of good chicken or pheasant stock; 12 medium langoustines; salt; 100 ml mead; 1 garlic clove, peeled, chopped; 1 bay leaf; 2 sprigs of thyme; 1 g pink salt; 2 g Isle of Skye sea salt; 100 g pheasant livers; 1 whole egg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Isle of Muck pheasant has a light game flavour that works well with the sweetness of the scorched Loch Dunvegan langoustines. The richness of the parfait and sauce really brings this dish to life, with the bitter leaves and woody, nutty chestnuts bringing balance to this Inner Isles recipe.

Ingredients

Pheasant liver parfait

120 g unsalted butter
1 banana shallot, peeled and finely sliced
1

Method

For the pheasant liver parfait, add 20g of the unsalted butter to a saucepan and place over a medium heat. Once melted, add the shallot and garlic, and cook for 4 to 6 minutes until soft and lightly coloured. Add the mead, thyme, bay leaf and salts. Reduce by two-thirds, remove from the heat, and allow to cool for 10 minutes. Melt the rest of the butter to 37°C. Add the egg, livers and shallot