Harome-Shot Pheasant with January King Choucroûte’, Strasbourg Sausage and Juniper Hollandaise

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

Loose Birds & Game

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!

Ingredients

  • 2 oven-ready pheasants, each covered with a rasher of bacon
  • 2 Strasbourg sausages, cut in half longways
  • a glass of red wine

    Method

    Preheat the oven to 180°C/gas mark 4. Roast the pheasants for about 25min, then leave to rest.

    To make The Hollandaise

    Take the egg yolks and place in a glass bowl. Bring 50 ml of the white wine vinegar to the boil with the bay leaf, black peppercorns and 1 chopped shallot added, and reduce by half. Melt the butter in a pan to clarify. Place the glass bowl with the egg yolks over a pan of boiling water and whisk. Add the vinegar reduction and some of the crushed juniper berries, then slowly add the butter whisking until the sauce thickens.

    Slice the cabbage and blanch in boiling water for 1 min. Refresh in ice-cooled water to retain to colour. Make a second vinegar reduction adding a little sugar to take the sharpness away Place the cabbage in a bowl with a little sliced shallot. Season, then pour the hot vinegar over the cabbage with the rest of the juniper. Keep warm.

    Portion the pheasant with a little breast and thigh per person. Fry the halves of sausage in the tray used for roasting the pheasants and keep warm. Add a glass of red wine to deglaze the tray and make a ‘gravy’. Place the cabbage onto a warm plate with the pheasant, then the sausage on top. Pour over a little of the roasting juices and wine. The hollandaise can be used to finish or can be served separately. Garnish with the sage leaves.