2 pheasant breasts
12 rashers of unsmoked streaky bacon
3 large chestnut mushrooms
8 tablespoons of parsley
4 tablespoons of coriander
3 cloves of garlic
3 large potatoes
1 small onion
300 mls red wine
300 mls chicken stock
2 tablespoons of redcurrant jelly
25 g butter sunflower oil
Salt and pepper
Prepare ballotine filling:
chop the shallots, mushrooms and chestnuts finely heat some sunflower oil in a pan then melt approx 15 g butter add the shallots when the shallots start to soften, add the mushrooms fry on a medium high heat until slightly coloured and most of the liquid has evaporated stir in the parsley and chestnuts season to taste prepare the pheasants breasts, roll the filling in each breast, then roll the bacon around tightly, wrap with cling film or foil and refrigerate for at least 20 minutes but as long as possible Preheat oven to 180 degrees C.
Start the red wine jus preparation:
Add 1 tablespoon oil into a pan then add one small onion roughly chopped saute until the onion is soft and golden, then add the garlic clove roughly chopped cook for one minute then add the red wine and boil until reduced by 2 thirds next add the chicken stock and red currant jelly return to the heat and reduce again by half cut the parsnips into batons and the potatoes into small cubes parboil potato cubes for 2 minutes the put the parsnips batons and potatoes cubes in a roasting tin with 1-2 tablespoons of oil and season well with salt and pepper put the roasting tin in the oven and cook for approx 40 mins turning the potatoes part way through.
Then prepare the avocado puree:
Scrape out the avocado into a bowl with juice of one lemon, some parsley and coriander and some salt and pepper mix in a blender season as necessary to taste take the meat out of the fridge take off clinic film and roll in foil cook in the oven for 10-15 mins take out of the foil and brown the outside in a frying pan to finish.