Recipe: roasted pheasant, cabbage, bacon, chestnut and granola
PUBLISHED: 15:37 29 January 2018 | UPDATED: 15:54 29 January 2018
Steve Adams 2017 : 07398 238853
Chef director at The Assembly House in Norwich, Richard Hughes, shares his fabulous pheasant recipe with step-by-step pictures
Whatever you’re cooking should be a reflection of what’s best on the market, so January says to me that we should be cooking the local bounty of game, both furred and feathered, that is in abundance as we come to the close of the shooting season.
The saying goes ‘in the oven before Christmas, in the pot after’, as the birds tend to be a bit tougher towards the end of the season; however in this month’s recipe we are only using the breast meat. The legs contribute the flavour to the sauce, so a short time in the oven works a treat.
Each year the popularity of game birds on the table, indeed of shooting your own supper, seems to increase, leading to a sustainable, relatively inexpensive treat that not only tastes great but is really good for you.
The pheasant is undoubtedly the most popular game bird; its the one you’re sure to spot, usually wandering across the road, making it one of the most attractive buys. However, one of the many perks of living in our glorious county, is that you often don’t have to look too far to get them donated to your dinner table for free.
These birds make great curries, tangines and terrines as well as the more traditional puddings, pies and ‘one pot’ braises at this time of year. This simple recipe is equally at home for a supper or on a dinner party menu. Enjoy it while you can!
Roasted pheasant, cabbage, bacon, chestnut and granola
Ingredients (one portion)
1 Savoy cabbage
50g dry cured streaky bacon
1 spring rosemary
1 bunch of sage
50ml double cream