The Rose and Crown at Romaldkirk
Great Inns Game Recipes
All recipes for 4 persons
PAN FRIED BREAST OF PHEASANT, SWEET APPLE AND PRUNE COMPOTE, A RILLETTE FROM THE LEG, CALVADOS CREAM
2 oven ready pheasant
100 g lard
2 cloves garlic
2 bay leaves
Sprig thyme
2 eating apples
100 g cooked prunes
50 g butter
50 g demerara sugar
20 ml cider
50 g butter
10 ml sunflower oil
1 chopped shallot
50 ml cider
25 ml Calvados
250 ml whipping cream
Take the legs off the pheasants, put in a casserole dish with the lard, garlic, bay and thyme; cover and cook in a very slow oven 170c for 2 hours until cooked. Cool, remove the meat from the legs and pulse gently in a food processor with some of the melted lard until forming into a ‘sloppy’ pate. Season well and put into a bowl and refrigerate.
Peel and dice the apples; place in a non stick pan with the butter and sugar and sweat gently for 10 mins until the apple is softening; add the prunes and cider and cook gently until the cider is reduced and the mixture goes to a ‘chutney’ consistency.
Remove the breasts from the pheasant; heat a frying pan with the butter and oil and sauté the pheasant breasts skin side down for 5 mins; turn and cook slowly for 10 mins until cooked; remove from pan, season with salt and keep warm. Add the shallot and cider and reduce by half; add the cream and reduce further; add the Calvados and season. Put some compote on each plate with a breast; scoop a teaspoon of the rillette and place on each breast; drizzle some sauce on the plate and serve.
PAN FRIED WOODPIGEON, CELERIAC PUREE, JUNIPER BERRIES
2 brace woodpigeon
Whirl
20 ml Madeira
15 ml Red Wine
15 ml Port
Beef stock
75 g unsalted butter well chilled
6 juniper berries
2 bay leaves
Sprig fresh thyme
2 tbs redcurrant jelly
Heather sprig
4 shortcrust tartlet cases (suggest buy in)
4 rashers pancetta or smoked streaky bacon
1 small celeriac peeled and diced
50 g butter
250 ml cream
Cook the celeriac in boiling salted water until tender; drain and whizz in a food processor with cream and butter and season.
Grill the pancetta until crisp and reserve
Heat a sauté pan with a little melted butter and oil. Sauté the pigeon breasts skin side down for 3 mins, turn and cook the other side for the same time. Remove, season and keep warm.
Add the Madeira, red wine and Port to the pan with the juniper berries, bay leaves, thyme and red currant jelly and reduce by half.
Add the stock and reduce by half again.
Add the butter and shake the pan to amalgamate well. Season.
Re-heat the pigeon breasts, remove the skin and slice onto plates and strain the sauce over.
Garnish with heather sprig.