Pheasant Recipes – To-Table

Ingredients

• 4 whole large pheasant breast , split and boned
• 8 tablespoons freshly squeezed lemon juice
• 2 teaspoons freshly ground black pepper
• 8 tablespoons unsalted butter
• 24 dried morels , brushed off
• 8 large shallots , peeled and chopped
• 8 large Chanterelle mushrooms , wiped clean, trimmed and sliced thin
• 8 tablespoons brandy
• ⅓ cup dry white wine
• 2⅓ cup heavy cream
• 6 teaspoons chicken demi-glace
• a few Pinches cayenne pepper
• 3 TBSP butter
• 2 pheasants, cleaned
• 4 slices bacon
• 1 onion , chopped
• 1 celery stick, chopped
• 4 sage sprigs, leaves chopped
• 2 eating apples , cored and cut into large chunks
• 2 cups cider
• 1 1/4 cups chicken stock
• 1 Savoy or Napa cabbage, finely shredded
• 1/2 cup double cream
• mashed potato , to serve (optional)