Name: Harome-Shot Pheasant with January King Choucroûte’, Strasbourg Sausage and Juniper Hollandaise
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Main course - Serves four
Ingredients: 16 sage leaves, deep-fried; 25 g sugar; 1 shallot, sliced; 1 january king cabbage; 4 juniper berries, crushed; 200 ml white wine vinegar, reduced by ⅓; 2 juniper berries, crushed; 5 black peppercorns; 100 ml white wine vinegar; 1 shallot, chopped; 1 bay leaf; a glass of red wine; 2 Strasbourg sausages, cut in half longways; 3 egg yolks; 200 g butter; 2 oven-ready pheasants, each covered with a rasher of bacon

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

ROAST PHEASANT WAS ONE OF THE FIRST DISHES I REALLY REMEMBER FROM CHILDHOOD. IT WAS A PROPER MEAL, SOMETHING DIFFERENT FROM THE NORM, ALTHOUGH IT WAS LATER TO BECOME THE NORM! MY DAD HAD A ROUGH SHOOT ON THE FARM, THUS WE HAD A GARAGE AND FREEZER FULL OF PHEASANTS! THE JANUARY KING CABBAGE IS COOKED BASICALLY IN A VINEGAR CONCOCTION, WHICH BLENDS WITH THE BRIGHT RED CONTINENTAL-STYLE ‘HOT DOG’ SAUSAGE AND IS FINISHED WITH THE JUNIPER HOLLANDAISE. IT’S A HEAVENLY COMBINATION!