Pan Fried Pheasant Breast With Crab Apple Jelly Sauce

Serves 1

For the celeriac mash
1   celeriac
salt
55g/2oz   butter

For the pheasant:

2   pheasant breasts
30g/1oz   butter
?  onion, peeled and cut into wedges
handful   wild mushrooms, sliced
2 tbsp   olive oil
1   clove garlic, crushed
For the sauce
?   onion, peeled and sliced
2 tbsp  olive oil
? glass   red wine
1 tbsp   balsamic vinegar
1 tbsp   crab apple jelly
30g/1oz   butter

For the game chips:

enough oil to deep fry
1   potato, peeled
salt
freshly ground black pepper

1. Peel the celeriac and dice into 2.5cm cubes.
2. Boil in salted water until tender.
3. Drain well and mash with the butter until smooth.
4. Taste and season if needed.
5. Season the pheasant breasts and pan fry in the butter for two minutes on either side.
6. Leave to rest for five minutes and then slice.
7. whilst the pheasant is cooking add the onion wedges to the pan and cook until soft and brown.
8. Fry the mushrooms in oil with the garlic for 4-5 minutes until golden.
9. To make the sauce - heat a pan and soften the onion in the oil for 3-4 minutes.
10. Add the wine, vinegar and jelly and simmer gently for three minutes.
11. Stir in the butter until it has dissolved and serve.
12. Heat deep fat fryer to 190C/375F or one third fill a large pan with vegetable oil. To test if oil is to the correct temperature, drop a small cube of bread in the oil, if it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
13. Use a mandolin to slice the potato.
14. Use the game chip setting which is crinkled and rotate the potato 90 degrees to give a criss cross pattern.
15. Deep fry the chips until golden and drain on kitchen paper.
16. Serve the food on a hot plate and season with salt and pepper.

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Last Updated (Tuesday, 11 March 2008 12:36)

The Organic Pantry

Pan Fried Pheasant Breast With Crab Apple Jelly Sauce