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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Pheasantarrow Pheasant breast with figs and bacon
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Pheasant breast with figs and bacon
Created by admin, Monday, 29 November 1999
Description

Devised by Westminster Catering College

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

8 x figs, halved

4 x pheasant breasts wrapped with streaky bacon or proscuitto

2oz soft butter

Cracked black pepper

4 x slices of haloumi

 

Plantain slices, deep fried

Curried parsnip sauce

Banana relish on the side

Notes
Pheasant breast with figs and bacon

Method

Pan fry pheasant breasts till cooked then leave to rest in warm place. Place the slices of halloumi on a baking tray, then place the figs on top, dot with butter and bake in the oven for approx 12 mins. Serve the halloumi plated with the sliced pheasant on top. Nappe over the sauce and serve the relish separately.
Curried parsnip sauce
1½ young parsnips (1" cubes)
1½ oz butter
1 tbsp groundnut oil
2 x onions, chopped
2 x cloves garlic, chopped
1½ pts game stock
1 x medium Bramley apple (grated)
1 tsp coriander seeds
1 tsp cumin seeds
6 cardamom pods
1 tsp turmeric
1" chopped fresh ginger
Salt & pepper
Little more butter & cream to finish

Dry roast the spices then crush in a pestle and mortar Heat oil and butter and gently fry the onions, then add the garlic and ginger, then the roasted spices cook for 2 minutes.
Add the peeled and chopped parsnips then the stock, season and let simmer as gently as possible for approx 1 hour - No Lid.
Liquidise the sauce ingredients and correct consistency, enhance with the butter and cream then garnish sauce with the grated apple.

Banana Relish
Sliced red onions
2 small banans
1 tbsp brown sugar
1 tsp redcurrant jelly
2 floz white wine

Saute red onion, add sliced bananas and brown sugar
Add jelly and wine until it forms a marmalade
Taste and season if necessary.

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Pheasant Goujons
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These goujons are delicious cold for picnics or can be served warm as a starter or snack.