Posts Tagged ‘pheasant’
Pheasant & Leek Pie
Thursday, January 13th, 2011
This recipe serves 4
* • 2 pheasant breasts
* • 1 tbsp olive oil
* • Salt and freshly ground black pepper
* • 25g butter
* • 450g sliced white leeks
* • 225ml double cream
* • 375g puff pastry
* • 1 egg, beaten
Step 1
Lightly brown your pheasant breast in a little olive oil and salt.
Step 2 Meanwhile roll your rough puff pastry to size and cut out a circle for your pie base.
Step 3 Press the base gently into the bottom of a suitably sized bowl.
Step 4 After a few minutes on each side remove your pheasant breasts and let them rest.
Step 5 Make the leek filling for the pie with sliced leeks softened in a little butter and mixed with double cream.
Step 6 Cut your pheasant breast into thin slices and arrange on top of the leeks.
Step 7 An egg wash along the edge of the pie helps to seal the lid. Press the edges together to secure and decorate with the prongs of the fork.
Step 8 Turn out the pie onto a baking tray. Working round it with floured hands, turns up the edges and helps to keep it in shape.
Step 9 Prick to allow steam to escape and bake in a hot oven. After 40 minutes brush with egg and return to the oven for a minute or two to glaze.
Tags: leeks, pheasant
Posted in Meal Suggestions | No Comments »
Game Soup
Saturday, December 5th, 2009
Ingredients
550g/1lb2oz green lentils
1.7L/3pt water
1 onion, diced
1 leek, white part only, sliced
1 sprig thyme
1 bay leaf
salt and pepper
1 pheasant, singed and trussed
50g/2oz butter, melted
125ml/4fl oz double cream
Method
1. Rinse the lentils and put them in a saucepan with the water, onion, leek, thyme and bay leaf. Season with salt and cook for 1 hour or until the lentils are very soft. Drain, removing the bay leaf and reserving the cooking liquid.
2. Season the pheasant with salt and pepper, pour the melted butter over it and roast at 180C/350F/Gas 4, for 30 minutes or until slightly underdone.
3. Cut the pheasant meat off the bones, setting aside the breast fillets. Pound the remaining meat in a mortar, and add the lentils.
4. Pound again thoroughly until the mixture is perfectly smooth, rub it through a fine sieve into a saucepan and moisten it with the reserved lentil stock.
5. Re-heat, add the cream and correct the seasoning. Dice the reserved pheasant breast fillets, place them in a tureen and pour over the soup.
Tags: green lentil, leek, onion, pheasant
Posted in Soup | No Comments »