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Pheasant Wellington 1

Pheasant Wellington

Recipe by Lee Cooper, (head chef at The Oaksmere at time of print)

Featured in Feast 22 – December 2017

Serves Two

INGREDIENTS

2 pheasant breasts
200g of chicken liver pâté
2 shallots, finely diced

half a pack of button mushrooms
4 slices of prosciutto
half a pack of ready made puff pastry

Method
Chop the mushrooms finely and sauté in a little butter until cooked and dry. Set aside to cool. Chop the shallots finely and sauté in a little butter until cooked and dry. Set aside to cool. Flash fry the pheasant breasts in a little very hot oil to sear the outside. Set aside to cool. Wrap the pheasant breast in prosciutto. Roll the pastry 4mm thick into 2 rectangles. Place a rectangle on a sheet of cling film. Coat the pheasant breasts with pâté. Mix the shallots with the mushrooms and place some mushroom mixture on the pastry. Put the coated pheasant breast on top. Using the cling film, roll the pastry and seal around the mixture. Make a hole in the top and decorate with spare pastry. Bake in a Gas Mark 7 oven for 5 minutes then reduce to Gas Mark 5 for another 20 to 30 minutes. I serve mine with some savoy cabbage and steeped prunes and a little game jus, but some roasted root vegetables, mash and gravy wouldn’t be a stranger on this plate

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