2019 KEEN YOUNG COOK FINALIST: EMILY BALL
Pheasant & Seasonal Vegetables
"I chose the recipe because I learnt to butcher pheasant during my first year of my GCSE catering course. I also chose it because I like to show to people how you can follow the vegetables you grow on your allotment all the way through to serving on a plate for people to eat. Since practising my skills it has become a firm favourite for my family"
200g smoked bacon
4 leeks from my family allotment
3 celery sticks
3 carrots from my allotment
2 bay leaves from my garden
300ml Pear cider
500ml chicken stock
2 tbsp double cream
6 pheasant breasts
3 tbsp wholegrain mustard
1 tbsp cider vinegar
500g homemade pastry
1. Heat butter in a large pan, then add the bacon.
2. When the Bacon is golden add the leeks, celery, carrots and the bay leaves and cook till soft.
3. Then stir in the flour with the vegetables until a matte gold colour, after add the pear cider and leave to reduce by half.
4. After it has been reduced pour in the chicken stock and stir in the cream.
5. If you feel it needs seasoning, then add salt and pepper. After leave the filling to simmer on a low heat for 15 minutes.
6. When time is up add the pheasant and leave to simmer again for another 25- 30 minutes.
7. Stir in the mustard and vinegar and then pour into a large dish and place into the fridge to cool down.
8. When the filling is in the oven turn the oven on to 220C.
9. Roll out half the pastry into a circular shape and place into a deep round dish.
10. Place ceramic baking beans on top and the blind bake for up to 30 minutes.
11. Then roll out the rest of the pastry into a lid shape for when the time is up.
12. Once out the oven, pour the pie filling into the bottom of the pie. Then add the pre made lid on top.
13. Sprinkle sea salt on top, then brush egg wash on top to have a gold crispy top at the end.
14. Place in the oven for another 30-35 minutes. Then serve for your family to enjoy.