Elspeth's No Waste Pheasant with Creamed Potatoes, Butternut Squash, and a Red Wine Jus


For the cream sauce:

  • 1 tbsp of olive oil

  • 4 rashers of bacon

  • ½ onion

  • ½ celeriac

  • 1 tbsp of fresh tarragon

  • 1 sprig of thyme

  • 10 button mushrooms

  • 100ml of cream

  • 50ml of red wine

  • 250ml of pheasant stock

  • Creamed potatoes

  • 300g of red potatoes

  • 25g of butter

  • 25ml of cream

  • 25ml of milk

  • Pinch of salt

Red wine jus:

  • ½ onion

  • 1 clove of garlic

  • 25g of muscovado sugar

  • 150ml of red wine

  • 150ml of pheasant stock

  • 25g of butter

  • pinch of salt Butternut squash

  • 30g of butter

  • ½ a butternut squash

  • pinch of salt

Pheasant stock

  • 1 pheasant carcass

  • Peeling from the butternut squash

  • peelings from the Celeriac

  • 1 celery stalk

  • ½ an onion

  • Pinch of salt

  • 300ml of water Plating

  • 1 Pheasant

  • 2 breasts

  • 50g of Romano kale

  • Bunch of flat-leaved parsley


Preparing the pheasant - Use a red chopping board - Place the knife by the head and cut carefully down either side of the spine. - Working gently release each breast from the bone making large slow strokes - Place onto a red chopping board Cream sauce - Cut the bacon into lardons using a red board and finely dice the onion on a green board add to a frying pan with a splash of oil - Cook for 3-4 minutes or until onion is clear and the bacon is cooked - Put in a separate bowl and cook out the celeriac and mushrooms until slightly softened. - Add the stock and reduce. Then add the tarragon - Add the cream and reduce be careful not to reduce it to much as the cream will cook off quickly.

Red wine jus - Heat 1 tablespoon of oil in a saucepan and add half a chopped onion. Sauté the onion until softened with a beginning of colour. Add half a chopped garlic and cook for a further minute. - Stir in 25g of muscovado sugar and cook for 1-2 minutes then pour in the red wine. - Bring to the boil at high heat for 10 minutes until the red wine is reduced by ¾ and is syrupy. - Stir in stock and reduce again by about half or more if you want it slightly thicker - Strain through a sieve but make sure to keep the onions and return to a pan with a small knob of butter to give it a shine. - Season to taste.

Pheasant stock - Set all pheasant carcass on a large roasting pan in an oven at 200°c. Coat the pheasant in oil and salt well - Roast for about an hour - Place veg into a saucepan and lightly sauté with some oil. - Once the pheasant is done place it in a medium stockpot or saucepan filled with 2/3 water. Add the veg and pour some water into the roasting pan. After a few minutes scrape the pan and place it in the saucepan. - Bring the stock to barely a simmer - Cook for the remaining time Butternut squash - Cube the butternut squash with a large knife into 2cm cubes - Place in a saucepan with a large knob of butter - Cook the butternut squash until a light colour is on all sides - Place in the oven at 180°c 15minutes before serving

Creamed potatoes - Peel and chop the potatoes into small chunks - Place into cold water on medium heat - Cook until soft. Test by placing a knife or fork into a potato it should feel soft. - Strain the water and add a knob of butter, cream, and milk. - Mash well until smooth - If liquids are enough strain through a sieve, or alternatively mash further.

Plating - Cook the kale for 2 minutes in a pan of boiling water - Place immediately into cold ice water and then return to the pan to warm later. - Once it is time to plate take the kale out and curl it around one finger - Cook the pheasant breasts for 2 minutes on either side using butter. Make sure the pan is hot. Then baste using butter for about 2 minutes. The pheasant should be slightly pink but cooked through. Cover in foil and let rest. - Assemble the rest of the ingredients as shown in the photograph.

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