Smoked Pheasant Lasagne with Roast Hazelnuts, Cauolo Nero, Hedgehog Mushrooms and a Salad of Swaledale Blue and Pickering Watercress

Name: Smoked Pheasant Lasagne with Roast Hazelnuts, Cauolo Nero, Hedgehog Mushrooms and a Salad of Swaledale Blue and Pickering Watercress
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Starter - Serves four
Ingredients: 10 sheets of fresh lasagne, cooked and kept warm; a few whole hedgehog mushrooms cooked in a little oil; 4 cavolo nero leaves, sliced; 40 g hazelnuts; 200 ml cream; 1 clove of garlic, crushed; a few croutons and garden herbs; 100 g Swaledale Blue cheese, crumbled; a little oil for frying; 20 ml house vinaigrette; 1 bunch of watercress; 50 g Swaledale Blue cheese, grated; 100 g hedgehog mushrooms, sliced; 4 cold-smoked pheasant breasts, thinly sliced; 4 shallots, finely chopped

Preparation info

Starter - Serves
four

Difficulty
Medium
Ready in
30 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

ANDY STEWART FROM YOADWATH MILL, NEAR KIRKBYMOORSIDE, COLD-SMOKES OUR PHEASANTS SO THAT THEY REMAIN JUICY WHEN COOKED. WE TEND TO DO INDIVIDUAL LASAGNE PORTIONS, ALTHOUGH ONE LARGE ONE FOR THE WHOLE TABLE CAN BE EQUALLY SUCCESSFUL. SERVE THE SALAD SEPARATELY, ON THE SIDE.

Ingredients

4 shallots, finely chopped
1 clove of garlic, crushed
4 cold-smoked pheasant

Starter
Gluten-free

Method

Preheat the oven to 160°C/gas mark 3. In a large saucepan, fry off the shallots and garlic in a little oil until soft, then add the pheasant and the mushrooms, cook for 4 minute

Ingredients

Method

Photos