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

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Preparation info

  • Starter - Serves

    four

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in

Loose Birds & Game

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 breasts, thinly sliced
  • 100 g hedgehog mushrooms, sliced
  • 200 ml cream
  • 40 g hazelnuts
  • 4 cavolo nero leaves, sliced
  • 10 sheets of fresh lasagne, cooked and kept warm
  • 50 g Swaledale Blue cheese, grated
  • a little oil for frying
  • seasoning

    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 minutes, then add the cream. Reduce by a half, then mix in the hazelnuts and the cavolo nero leaves. Check seasoning.

    Spoon one third of the mixture into an ovenproof dish, then add a layer of lasagne, repeat to fill the dish, ending with a layer of lasagne. Sprinkle cheese over the top and place under a grill for 4 to 5 minutes.

    To Make the Salad

    Dress the watercress in a little house vinaigrette, the crumbled cheese and a few croutons

    Place the lasagne on the plate and add the salad alongside, along with a few whole hedgehog mushrooms.