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Pheasant Breast with Mousseline Stuffing and Juniper Gravy

(serves 4)

2 Pheasant
1 Med Onion
1 oz. Butter
1 glass red wine
2 Egg Whites
12 oz Streaky Rashers.

I Onion
I Glass red wine
1 oz Butter
1 oz. Flour
1 tbs. Red Currant Jelly
12 Juniper Berries.

Skin the Pheasant and remove the breasts and legs from the carcase.
Remove the meat from the legs and put the leg bones with the carcase in a pot covered with water and simmer for 45 mts to make a light stock.
Slice the onion and sweat in the butter until soft.
Add the red wine to the pan and boil until the wine has all but evaporated.
Put the onion, the leg meat, 4 oz. of the bacon (chopped) and the egg whites into the goblet of a food processor and whizz.
Open the 4 breasts and divide the stuffing between them.
Stretch the remaining bacon and wrap the breasts well in these.
Put them to cook in a hot oven(Gas 6, 200C, 400F) for 20 mts (the bacon should look crisp).

For the sauce;
Slice the onion (no need to peel) and fry in a pot in the butter until brown.
Crush the Juniper berries and add to the pan.
Add the flour and let it take some colour.
Add the Redcurrant, red wine and a half pint of the stock and bring to the boil.
Let it boil hard until thickened and then strain and keep warm.

To serve carve the pheasant and serve the gravy seperately.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef