Pheasant with Chestnut Stuffing

Name: Pheasant with Chestnut Stuffing
Yield: Serves 4
Ingredients: butter; 2 celery sticks; 1 carrot; pheasant carcass; rapeseed oil; pig’s caul fat; 2 whole pheasants; 3 Granny Smith apples, or similar; 1 pack of cooked chestnuts; 8 round pieces of black pudding, 1cm thick and 5cm across; salt & pepper; 200 ml double cream; fresh sage; 400 ml chicken stock; 200 ml whipping cream; 1 leek; 1 onion; 500 g parsnips; 600 ml whipping cream

Pheasant with Chestnut Stuffing, Parsnip Purée, Crispy Black Pudding and Apple

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Pheasant season is relatively short, starting in November and running until the end of January. In this recipe, I use the leg meat to create a chestnut mousse stuffing for the breast which plumps it up, and then wrap the breast in pig’s caul fat which keeps it nice and moist whilst cooking, as pheasant can sometimes be a little dry.

Ingredients

2 whole pheasants
pig’s caul fat
rapeseed oil

Main course
Gluten-free
January
November

Method

Remove the breast and leg from the pheasant and reserve.

Pre-heat the oven to 180°C/gas mark 4.

To make the pheasant sauce, place the carcass in an ovenproof dish, peel and roughly chop the carrot, celery, leek and onion and put in the dish,