Roast Stuffed Teme Valley Pheasant

Pheasant has a tendency to over cook and dry out. By removing the breasts and using the thighs and crumbs to make a stuffing, you end up with a succulent result. Wrapping them in caul fat helps even more if you can get it.

Serve with roasted root vegetables and roasted chestnuts, or some seasonal wild mushrooms.

For the Stuffing

2 shallots peeled and finely chopped
1tsp chopped thyme leaves
40g fresh white breadcrumbs
Meat from thighs
1 tablespoon chopped parsley
25g butter, melted
a little vegetable oil
salt and pepper

For the Sauce

The bones and drumsticks from the pheasant, chopped
1 onion, peeled and roughly chopped
1 carrot, roughly chopped
a few sprigs of thyme
4 juniper berries
a good knob of butter
½ tbsp flour
50ml red wine
50ml port
1 litre chicken or beef stock

1. Pre-heat oven to 200C/350Fgas mark 6
2. Roast the bones with the onions and carrot in a roasting tray for 30 mins until browned
3. Remove from the oven and set on a low heat on top of the stove. Add the thyme, juniper berries, butter, flour and stir well.
4. Slowly add the red wine, port and stock stirring the bottom of the pan well. Bring to the boil then transfer to a saucepan and simmer gently for about 30 minutes.
5. To make the stuffing, gently cook the shallots and chopped thyme leaves in the butter for 2-3 mins until soft
6. Remove from the heat and transfer to a bowl. Add the other ingredients, season with salt and pepper and mix well.
7. Meanwhile lay the pheasant breasts on a chopping board, skin side down. Remove the fillet and put to one side. With the point of a sharp knife, cut 2 incisions away from the centre of the breast to form a pocket. (Basically you are transferring some of the breast meat away from the middle of the breast).
8. Divide the stuffing between the 4 breasts. Flatten the fillet a little with your hand and lay it over the stuffing. Fold the breast meat that you cut previously back into the centre to completely seal the stuffing.
9. If you are using caul fat, wash it well and wrap each breast a couple of times.
10. Heat a roasting tray in the oven with a little oil. Season the pheasant breast with salt and fresh ground pepper and cook them in the oven for 5-6 minutes on each side.
11. Meanwhile strain the sauce through a fine meshed sieve and simmer it on a medium heat until it thickens. If the sauce is not thick enough, dilute a little cornflour with water and stir it into the sauce and simmer for a couple of minutes.
12. Serve the breasts cut in half with the sauce poured over.

Back to recipes

top