Cooking With Game

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    Pheasant salad with beetroot and watercress.

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    Pheasant salad with beetroot and watercress.

    Post  Admin on Thu Feb 27, 2014 2:34 pm

    Serves 8.

    Ingredients
    • 2 pheasant
    • about 3 tbsp olive oil
    • 300 g cooked, peeled beetroot
    • 50 g redcurrant jelly
    • 20 ml red wine vinegar
    • 50 ml caesar salad dressing
    • 100 g watercress
    • 500 g fresh, crumbly English goats' cheese


    Method
    1. Heat the oven to 200C/gas 6 and get an ovenproof frying pan hot on the stove top.

    2. Rub the pheasant with a little of the oil and season with flaky sea salt and black pepper. Place in the hot pan. Cook, turning, until well coloured, then transfer to the oven and roast for 15 minutes.

    3. When the pheasant is done, leave to cool then shred the breast meat for the salad.

    4. Meanwhile, cut the beetroot in quarters and place in a pan over a high heat with the redcurrant jelly and vinegar. Bring to the boil and cook for about 10 minutes, stirring until the beets are well coated and the sauce sticky. Set aside to cool.

    5. When the beets are cold, mix them with the caesar dressing and divide among six serving plates. Cover with a layer of watercress.

    6. If the goats’ cheese has any rind, remove it, then crumble the cheese into pieces about 1cm square and scatter over the watercress. Add the pheasant meat and sprinkle with salt, pepper and olive oil before serving.

      Current date/time is Sat Aug 19, 2017 4:33 pm