posted by Liz Thomas 05-01-101 11:11 PM
Masterchef out of BBC Good Food Magazine
Pheasant Breasts with Glazed Apple Slices
(served with an Apple and Thyme Sauce)
4 boneless skinless pheasant breasts
2 tbsp olive oil
7 fl oz dry white wine
1 oz butter
1/2 pint game stock (made from the pheasant carcasses)
2 red apples
2 tbsp Calvados
5 1/2 oz crême fraiche
1 tbsp chopped fresh thyme
1 1/2 tbsp apple and thyme jelly
Splash of cider vinegar (optional)
Salt and freshly ground black pepper
Fresh thyme sprigs to garnish
Season pheasant breasts with salt and pepper and brush all over with olive oil. Place in a shallow non-metallic dish and sprinkle with a little of the white wine. Cover and leave to marinate in a cool place for about 1 hour.
Preheat oven to 375F. Melt half the butter in a heavy-based frying pan. When hot gently cook the pheasant breasts for about 4 minutes on each side. Using a slotted spoon transfer the breasts to a roasting tin and sprinkle with a few tablespoons of the game stock. Roast for 10 – 15 minutes.
Meanwhile, heat the remaining butter in a frying pan. Slice each apple into eight wedges and core (do not peel) then fry gently for about 5 minutes until softened. Remove and keep warm.
Make the sauce: add the Calvados to the pan and let it bubble until well-reduced. Add the remaining wine, and reduce by half, then add the remaining stock and reduce by half again. Stir in the crême fraiche, chopped thyme, and apple and thyme jelly, then bring to the boil. Season with salt and pepper to taste and add a splash of cider vinegar, if necessary. Keep warm.
Slice the pheasant on the diagonal and add any meat juices to the sauce. Place a mound of potato and celeriac julienne on each warmed serving plate and fan out the pheasant slices on top Arrange apple slices on each plate, garnish with thyme sprigs.
Potato and Celeriac Julienne:
4 large baking potatoes
1 medium celeriac
2 tbsp olive oil
1/2 tsp dried thyme
Salt and freshly ground black pepper
Preheat oven to 375F. Cut potatoes and celeriac into matchsticks. Blanch in a pan of boiling water for 2 –3 minutes. Drain thoroughly and pat dry with kitchen paper.
Toss the potatoes and celeriac with the olive oil and thyme, then season. Spread out in a shallow roasting tin and cook for 20 – 30 minutes, stirring occasionally, until tender and golden brown.