James Golding’s Pheasant Breast with Oyster Mushrooms Recipe | Gozney – Gozney
Director Chef James Golding, of the boutique hotels The Pig, recently visited Gozney HQ to share one of his favourite open flame recipes, specially adapted to cook in Roccbox.
Ingredients
- 4 Pheasant Breasts (skin on)
- 1 Bunch of Thyme
- 2 Cloves of Garlic
- 12 Whole British Chestnuts
- 200g Oyster Mushrooms
- Red Mizuna
- Parcel or Parsley
- Rapeseed Oil
- Salt & Pepper
- 100ml Red Wine
- 50ml Chicken Stock
- 1 Large Chopped Shallot
- Bisto or Veal Jus
- Butter
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