Pheasant breast with onion purée & spring greens

Pheasant breast with onion purée & spring greens

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

Pheasants are more popular than I imagined in France, but here in the UK we seem to love game more than most. As pheasant legs can be a bit tough, this dish uses just the breasts.

Ingredients

Quantity Ingredient

For the onion purée

Quantity Ingredient
2 white onions, thinly sliced
1 tablespoon olive oil
300ml double cream
sea salt
freshly ground black pepper

For the pheasant

Quantity Ingredient
15g unsalted butter
1 tablespoon olive oil
4 pheasant breasts
300ml beef stock
50ml port
2 sprigs thyme

For the spring greens

Quantity Ingredient
2 heads spring greens, cut into 1cm strips
30g butter
1/2 garlic clove, finely sliced

Method

  1. To make the onion purée, place the onions in a saucepan with the olive oil and sweat over low heat, without colouring, for 5 minutes. Add the cream and simmer for 15 minutes until reduced and thick. Place in a blender and purée until very smooth, then season with salt and pepper.
  2. Meanwhile, for the pheasant, heat the butter and olive oil in a large frying pan over medium to high heat. Add the pheasant breasts, skin side down, and fry for 3–4 minutes until golden brown, then turn them over and add the thyme. Cook for another 3–4 minutes, depending on how rare you enjoy your pheasant. Remove the pheasant from the pan and leave to rest in a warm place for 2–3 minutes.
  3. For the spring greens, place a large sauté pan over medium heat. Add the spring greens, butter and garlic and cook, stirring, for 30 seconds. Add 75ml of water and season with salt and plenty of pepper. Stir well and cook for 3–4 minutes until the greens are cooked through.
  4. To serve, place a mound of greens on each plate and sit a pheasant breast on top. Add a spoonful of onion purée alongside.
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