Potted Harome-Shot Pheasant with Pistachio Nuts, Cornichons and Rustic Dread Toasts

Name: Potted Harome-Shot Pheasant with Pistachio Nuts, Cornichons and Rustic Dread Toasts
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: Starter/Snack - Serves four
Ingredients: 50 g cornichons, chopped very finely; 200 g mirepoix of root vegetables [carrot, celery and onion, all roughly chopped]; 1 pinch nutmeg; 2.5 g sugar; 4 g salt; 50 g cornichons; 1 small whole egg and 1 yolk; 7.5 g yeast; 40 ml milk; a splash of brandy; 10 g sage, chopped; 1 egg mixed with a splash of milk for the eggwash; 125 g plain flour; 75 g peeled pistachio nuts; 1 whole, oven-ready pheasant with offal; 400 ml game stock; 200 g softened butter; 120 g clarified butter; 2 rashers smoked bacon, cooked and finely chopped; 40 g unsalted butter

Preparation info

Starter/Snack - Serves
four

Difficulty
Medium
Ready in
4 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A PERFECT SNACK OR STARTER ON A COLD WINTER’S DAY, THIS HAS THE STYLE OF A FRENCH ‘RILLETTE’ WITH SHREDDED-DOWN MEAT SET IN DUCK FAT, SEMI-CRUSHED PISTACHIO NUTS AND VINEGARY CORNICHONS TO CUT THROUGH THE FATTINESS, WHICH ALL GOES WELL WITH THE WARM RUSTIC TOASTS. IT CAN BE USED WITH VARIOUS GAME, PARTRIDGE, GROUSE AND VENISON BY TWEAKING THE RECIPE AND USING A LITTLE IMAGINATION.

Ingredients

Snack
Starter
Winter

Potted Harome-Shot Pheasant with Pistachio Nuts, Cornichons and Rustic Dread Toasts

Ingredients

Method

Photos