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Serves: 4
Preparation Time: 30 minutes
Cooking Time: 140 minutes
INGREDIENTS:
4 Pheasant breasts
100g Cooked potatoes
50g Diced carrot
50g Diced swede
50g Diced butternut squash
50g Diced celery
10g Fresh thyme
500ml Game stock
100g Black cabbage
Cornish sea salt
Milled black pepper
METHOD:
Season and sear the pheasant breast then set aside.
Place the vegetables into a thick-bottomed casserole dish.
Place the pheasant breasts and thyme on top of the vegetables.
Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160ºC.
Remove from the oven and allow to rest before serving.
Serve the pheasant breasts with a little sauteed black cabbage.
Preparation Time: 30 minutes
Cooking Time: 140 minutes
INGREDIENTS:
4 Pheasant breasts
100g Cooked potatoes
50g Diced carrot
50g Diced swede
50g Diced butternut squash
50g Diced celery
10g Fresh thyme
500ml Game stock
100g Black cabbage
Cornish sea salt
Milled black pepper
METHOD:
Season and sear the pheasant breast then set aside.
Place the vegetables into a thick-bottomed casserole dish.
Place the pheasant breasts and thyme on top of the vegetables.
Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160ºC.
Remove from the oven and allow to rest before serving.
Serve the pheasant breasts with a little sauteed black cabbage.
