A simple yet delicious recipe or pheasant breasts. The legs can be kept/frozen for making a terrine at a later date.
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For 4 helpings:
4 Pheasant Breasts, cock birds are better for this dish as their breasts are larger, if a wing bone is still attached, push any mea back on this to expose the bone
60gr/2 oz Butter
4 Desserts Apples (such as Cox's) peeled, cored and diced
60gr/2 oz Caster Sugar
Salt and freshly-ground Black Peppercorns
2 teaspoons (10ml) Vegetable Oil
75ml/3 fl oz Dry White Wine
200ml/7 fl oz Curry Sauce (see recipe below)
100ml/4 fl oz Double Cream
4 sprigs of fresh Dill - to decorate - (optional)
1.Melt half the butter in a frying pan, add the diced apples and fry over a high heat for 1 minute, turning them over constantly.
2. Add the sugar and continue frying until the apples are golden brown. Set them aside.
3. Season the pheasant breasts on both sides.
4. Heat the oil in a new pan and add the remaining butter. When it starts sizzling, place the breasts, skin side down in the pan.
5. Cook over a low heat for 3 minutes on each side - being careful not to fry for any longer, or they will become dry.
6. Remove the breasts from the pan and pour off any excess fat from the pan. Heat the oven to 220C/425F/Gas 7.
7. Add the white wine and deglaze the pan. Reduce it a little, then add the curry sauce and bring the liquid to the boil. Once boiling add the cream and reduce slightly.
8. Slice the pheasant breast lengthways almost right through, then fan them out. Return te breasts to the oven to heat through for 1 minute. Quickly heat the apples, on top of the stove, and pile of these on each plate in the shape of the breasts.
9. Place a breast on top of each apple pile, then surround each breast with the sauce.
Serve, decorated with a dill sprig - or similar (if you so desire).
Ingredients for 500ml/1 pint:
15gr½ oz Butter
2 medium Onions, peeled and sliced
½ a Banana, chopped
2 Dessert Apples (such as Cox's) peeled, cored and sliced
1 Tomato, chopped
10gr/about a third of an ounce, so a very small amount
10gr/ " " " " " " " " " " " " " " " "
2 teaspoons (10ml) Tomato Purée
30mg/1 oz Curry Powder
900ml/1½ pints Chicken Stock
Melt the butter in a pan, big enough to hold all the ingredients.
Add the onions, cover them, and 'sweat' them on a very low heat until they start to soften.
Add the half banana and the apples and continue cooking, covered, until they start to soften.
Add the tomato, shortly followed by the sultanas and coconut and cook for a further minute.
Stir in the tomato purée, and cook for a further couple of minutes - stirring constantly.
Stir in the curry powder, then slowly add the stock and bring the mixture to the boil.
Cook as slowly as possible for 45 minutes to 1 hour, then press the sauce through a strainer.
Allow the sauce to cool, then cover with cling wrap and refrigerate until needed.