Roast pheasant with beetroot purée

Name: Roast pheasant with beetroot purée
Yield: Serves 6
Ingredients: trimmings from the pheasant, wing tips and backbone chopped quite small; 3 hen pheasants, prepared; 1 large glass red wine; 2 tsp cornflour or, much better, potato flour; 50 g butter; 2 juniper berries; pheasant legs; 100 g caul fat, soaked in cold water for at least 4 hours; 6 strips unsmoked fatty streaky bacon; salt and pepper; 12 black peppercorns; 1 carrot, peeled and coarsely diced; 2 tbsp red wine vinegar; 1 tbsp demerara sugar; 1 bay leaf; a little sunflower oil; 2 celery stalks, strings removed and coarsely diced; 1 onion, peeled and coarsely diced; 1 recipe Beetroot Purée

Preparation info

Serves
6

Difficulty
Medium

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

At the risk of boring you by banging on about long defunct food shops in Soho, I want to talk about W. Fenn and Son in Frith Street. They were a specialist poulterer and game dealer, and the manager Ernie taught me a great deal about pheasants, partridges and all the other wonderful feathered game this island is so blessed with. He was an expert at hanging game and preparing it for the table, skills that are not around any more. His beautifully barded and trussed pheasants made cooking this

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method