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Recipe: roasted pheasant, cabbage, bacon, chestnut and granola

PUBLISHED: 15:37 29 January 2018 | UPDATED: 15:54 29 January 2018

Richard Hughes' recipe for pheasant on creamy savoy cabbage with bacon and chestnuts (photo: Steve Adams)

Richard Hughes' recipe for pheasant on creamy savoy cabbage with bacon and chestnuts (photo: Steve Adams)

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 pheasant

1 Savoy cabbage

50g dry cured streaky bacon

25g chestnuts

2 onions

1 carrot

1 spring rosemary

1 bunch of sage

2 bayleaf

50ml sherry

50ml double cream

25g granola

25g butter

Ingredients (photo: Steve Adams)Ingredients (photo: Steve Adams)

Step 1) Butcher the pheasant; start by opening up the legs and cutting through the leg jointsStep 1) Butcher the pheasant; start by opening up the legs and cutting through the leg joints

Step 2) Remove the legsStep 2) Remove the legs

Step 3) Make the stock; place the legs into a saucepan, with the chopped carrot, bay leaf, rosemary and a little of the sageStep 3) Make the stock; place the legs into a saucepan, with the chopped carrot, bay leaf, rosemary and a little of the sage

Step 4) Slice one of the onions and add to the panStep 4) Slice one of the onions and add to the pan

Step 5) Cover the bones with water, bring to a boil and gently simmer for 90 minutes. You may need to top up with water occasionally. At the end of the 90 minutes, increase the heat to reduce to half the volumeStep 5) Cover the bones with water, bring to a boil and gently simmer for 90 minutes. You may need to top up with water occasionally. At the end of the 90 minutes, increase the heat to reduce to half the volume

Step 6) Heat the butter in a frying pan. Gently fry the seasoned pheasant crown, browning the sides, before removing it from the pan. Put it into a roasting dish and place a pre-heated oven at gas mark 4 (180c) for 15 minutes. After 15 minutes, remove the pheasant from the oven, cover with foil and rest for 10 minutesStep 6) Heat the butter in a frying pan. Gently fry the seasoned pheasant crown, browning the sides, before removing it from the pan. Put it into a roasting dish and place a pre-heated oven at gas mark 4 (180c) for 15 minutes. After 15 minutes, remove the pheasant from the oven, cover with foil and rest for 10 minutes

Step 7) Cut the bacon into lardonsStep 7) Cut the bacon into lardons

Step 8) Fry the bacon in the same pan that you sealed the pheasantStep 8) Fry the bacon in the same pan that you sealed the pheasant

Step 9) Slice the remaining onionStep 9) Slice the remaining onion

Step 11) Slice the Savoy cabbageStep 11) Slice the Savoy cabbage

Step 12) Add the cabbage to the panStep 12) Add the cabbage to the pan

Step 13) Add the sherryStep 13) Add the sherry

Step 14) Add the remaining chopped sageStep 14) Add the remaining chopped sage

Step 15) Add the reduced stockStep 15) Add the reduced stock

Step 16) Add the chestnutsStep 16) Add the chestnuts

Step 17) Add the cream. Season with salt and pepperStep 17) Add the cream. Season with salt and pepper

Step 18) Spoon the cabbage onto a serving bowlStep 18) Spoon the cabbage onto a serving bowl

Step 19) Carve the breasts from the pheasant crownStep 19) Carve the breasts from the pheasant crown

Step 20) Top the dish with a sprinkling of granolaStep 20) Top the dish with a sprinkling of granola

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