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Pheasant, Aegean Prune, Girolle & Chestnut Pie

Remove the legs of the pheasant. Gently remove the breast from the carcase, keeping the skin attached. Keep the breast refrigerated until later. Ensure that the liver and lungs are removed from the carcase; chop the carcase in two smaller pieces.

Make the stock. Heat a large size stockpot, pot roast the pheasant carcase and legs in a small amount of sunflower oil until golden brown. Add the chopped shallots, leeks, carrot, celery, peppercorns and coriander seeds. Sauté until golden brown, add the thyme and bay leaf. Add cold water, enough to cover the bones and vegetables. Bring the stock to the boil, regularly remove the scum that rises to the surface and cook the stock over low heat, gently simmer for half an hour. Turn the heat off and let the stock infuse for about an hour. Pass the stock through a fine sieve layered with muslin cloth. Pick out the legs; pick the meat from the bones and flake in to smaller pieces, set aside and discard  the bones and vegetables.

chestnuts_hatfield_forest1While the stock is boiling, roast the chestnuts, remove the shells and set aside. Soak the prunes in the cognac or brandy, bring to blood temperature 37°C in a small pan. Once softened drain the liquid, set aside and remove the stones from the prunes. Chop the prunes in to smaller pieces and set aside.

Once the stock is ready to use make the pie filling. Melt the butter in a large saucepan. Sauté the girolle mushrooms until golden brown; remove from the saucepan and keep aside with the flaked leg meat. Return the saucepan to the heat and sauté the peeled round shallots, rough diced bacon and diced leeks until golden brown. Add seasoning and the tomato puree, cook for one minute stir well. Add the drained alcohol to deglaze the saucepan, cook for two minutes until thick. Add the sautéed girolles and flaked pheasant leg meat and 500ml of the drained pheasant stock; bring the sauce to the boil.  Remove the pheasant breast from the fridge and poach the breast in the gently simmering sauce for 8 minutes. Remove the breast from the sauce and rest. Cook the sauce for a further 17 to 20 minutes over low heat, gently simmering. Add the diced prunes and crumble in the roasted chestnuts. This will thicken the sauce. Remove the pie filling from the heat and let it cool for 20 minutes.pheasant_pie_raw

Remove the skin from the pheasant breast and slice in 1cm thick slices. Select the pie dish, spoon half full with pie filling and arrange the pheasant slices, add more pie filling, let the filling cool completely.

pheasant_ingredients_rawRoll out the rough puff or puff pastry and cover the pie, glaze with egg wash and bake in a preheated oven at 175°C for 45 minutes.

Serves 4 people

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