Lemon and thyme confit pheasant leg
Lemon and thyme confit pheasant leg with Jerusalem artichoke puree and blanched pink garlic
The day before place the pheasant legs in a container with the chopped thyme, lemon zest, juice and season with salt and crushed black pepper. Cover and refrigerate overnight.
Heat the oven to 180C.
Into the oven, place an ovenproof pan with lid filled with the butter, add the legs and the pink garlic cloves lightly crushed and cook for 2 hours.
Meanwhile peel the artichokes and place them in cold water with a little lemon juice to stop them turning brown.
Melt the butter in a deep based pan, add the garlic and sliced artichokes and cook on medium heat for 2 minutes. Wet with the white wine, cook for a further 2 minutes.
Add the vegetable stock and cook for 8-10 minutes.
Season with salt and pepper and add the crème fraîche, blend to fine puree and serve.
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