Roast crown of Pheasant

Method

METHOD 

  1. Take out the wish bone
  2. Rub the crowns with 2oz butter
  3. Season and colour
  4. Roast in the oven 200 c for 15 minutes approx
  5. Meanwhile cut 2 apples in half horizontally
  6. Take out seeds using a parisienne spoon
  7. Pile the chopped chestnuts on top
  8. Sprinkle with butter and roast in the oven 200 c for approx 10 mins
  9. Take pheasant out and add diced shallots and diced apples, do not colour
  10. Add cider and reduce by half
  11. Add chicken stock and reduce by half
  12. Beat in 2oz butter, add parsley and serve

Ingredients

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

  • 2 crowns of pheasant

  • 6oz butter

  • 3 eating apples

  • 6oz precooked chestnuts

  • 2 chopped shallots

  • 1 glass dry cider

  • ½ pt chicken stock

  • 1tbsp chopped parsley

  • Salt & pepper