Spiced Roast Pheasant With Pumpkin, Homemade Granola And Bread Sauce
Enjoy a delightful meal with this flavorful spiced roasted pheasant dish featuring tender pheasant breasts served alongside golden-brown pumpkin wedges and creamy bread sauce. The dish is topped with a crunchy homemade granola for added texture and taste. A perfect combination of savory and sweet, this recipe promises a satisfying dining experience that will leave your taste buds delighted.
— Constant Cookbook
Ingredients
- 60g/2¼oz pecans
- 50g/1¾oz blanched hazelnuts
- 250g/9oz rolled oats
- 50g/1¾oz desiccated coconut
- ½ tsp ground cinnamon
- 3 tbsp clear honey
- 3 tbsp maple syrup
- 2 tbsp vegetable or groundnut oil
- 50g/1¾oz golden raisins
- 50g/1¾oz dried cherries
- 50g/1¾oz dried apricots
- 4 pheasants
- 600ml/20fl oz chicken stock
- 2 large sprigs rosemary
- 2 bay leaves
- ¼ bunch fresh thyme
- 2 tbsp olive oil
- 3 garlic
- 800g/1lb 12oz pumpkin
- pinch ground gingerginger
- and pepper salt
- 50g/1¾oz butter
- 1 shallot
- 200ml/7fl oz whole milk
- 400ml/14fl oz double cream
- 75g/2½oz sourdough (about 3-4 slices), crusts removed, diced
- 75g/2½oz white bread
- 4-6 tbsp homemade granola, see above
Instructions
- For the granola, preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.
- Put the nuts into a large bowl and combine with the oats, coconut and cinnamon.
- Make a well in the centre of the dry mixture and add the honey, maple syrup and oil. Mix until thoroughly coated, then spread the mixture on to a lined baking tray.
- Bake for about 10 minutes, then give the granola a stir and return to the oven for another 10 minutes, or until it is toasted and golden-brown.
- Remove from the oven and stir in the dried fruit, breaking up any large pieces if you wish. Cool completely and store in an airtight container until ready to eat.
- For the spiced roasted pheasant with pumpkin and bread sauce, preheat the oven to 200C/400F/Gas 6.
- To prepare the pheasant, remove the legs and wings and discard (they can be stored in the fridge and used in a different recipe, or for stock). In a large pan, poach the remaining crown in the chicken stock with the rosemary, bay leaves and thyme until the pheasant is cooked through (about 10-15 minutes). Remove from the heat and let it cool in the stock.
- Lift the pheasant crown from the poaching liquid and drain. When cool enough to handle remove the breasts.
- Heat a tablespoon of the oil in a frying pan, then add the crushed garlic. Fry the pheasant until golden-brown all over, then set aside to rest in a warm place.
- Heat the remaining oil in an ovenproof frying pan set over a medium heat. Season the pumpkin wedges with salt and pepper, then fry them with the ginger for about 4-6 minutes, or until golden-brown on both sides.
- Place the pan into the oven, on a lower shelf, and roast for 10-15 minutes, or until the pumpkin is just tender.
- Meanwhile make the bread sauce. Melt the butter in a pan and add the shallots and a bit of salt and pepper. Gently fry the shallots for about 6-8 minutes, stirring often, until they are soft. Add the whole garlic cloves, milk and cream. Bring the liquid to a simmer and cook for five minutes.
- Add the diced bread and simmer for a few more minutes, or until the bread is soft.
- Transfer to a food processor and blend until smooth. Season, to taste, with salt and pepper.
- Spoon the bread sauce into an espuma/gas gun and charge. (Alternatively you can serve the sauce as it is.)
- To serve, carve the pheasant breasts on the diagonal and divide between warmed plates with the roast pumpkin, bread sauce and homemade granola.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 4
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