I was pretty nervous and I can honestly say that when I saw some of the video footage that was taken, I can't remember saying what I did. There's a snippet on our Instagram page.
But I had faith in the kit I was using, our own pans, of course and my IOShen knife, as well as the splendid produce from the farm shop.
Tried and tested thoroughly by the rest of the team.
6 juniper berries
6 allspice berries
2 dstsp flour
Pinch salt
2 pheasant breasts
Rapeseed oil
Butter
100ml White wine
25 ml damson gin or port
2 Tblsp double cream
¼ Savoy cabbage, chopped
50g smoked, streaky bacon
10 cooked and peeled chestnuts
Crush the juniper berries and allspice, with a pinch of salt
Mix with the flour and put on a plate or, my preferred method, put it in a plastic bag.
Coat the pheasant in seasoned flour, if you've put the flour in the bag, throw in the pheasant and give it a good shake.
Dust off the excess flour.
Put a knob of butter and a glug of rapeseed oil in to a frying pan.
Heat the pan over a medium heat until the butter foams
Put the pheasant in to the pan.
Cook for 3 minutes.
Turn over and cook for another 4 minutes. If you've got a steak press, use it now!!
Set aside and keep warm.
Add another knob of butter and 1 tsp seasoned flour to pan.
Stir thoroughly and cook for 2 minutes. Add the wine and the gin, stir well.
Cook until thickened.
Add the cream, season to taste and turn the heat as low as it will go.
Heat a tablespoon of oil in a wok.
Add the chopped bacon and cook over a high heat for 5 minutes, until starting to brown
Add the cabbage and chestnuts and stir fry for 3 minutes
Place the cabbage on a serving plate.
Cut each pheasant breast into 3 slices and lay on top of the cabbage
Drizzle the sauce on top
Serve, ideally with some roast potatoes
© Netherton Foundry Shropshire 2015
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