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

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.