Saturday 8th August 2020
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Serves 4
Preparation time: 20 minutes + 6 hours marinating time
Cooking Time: 40 minutes

4 pheasant breasts
The juice and zest of 2 lemons
50g chopped, fresh flat leaf parsley
50g grated, fresh ginger root
1 clove of garlic – finely sliced
150ml extra virgin olive oil
2 medium baking potatoes
500g beef dripping
400g fresh chard leaves
Salt to taste

Ingredients for the puree:
400g butternut squash – peeled and diced
1 medium white onion – sliced
100g butter
150ml dry white wine
300ml chicken stock
The juice of 1 fresh lemon
100g crème fraîche
Pinch of ground nutmeg
Salt and ground white pepper

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Recipe by Ivano de Serio, Head chef of The Old Bakery

Pan roasted pheasant breast with wilted chard, potato fondant and butternut squash puree

In a bowl mix the lemon zest, juice, olive oil, sliced garlic, ginger and parsley, pour on the pheasant breast and leave to marinate for at least 4-6 hours in a refrigerator or overnight.

Peel and cut the potatoes, boil them in salted water for 5 minutes. Drain and season with salt and ground pepper. Place in a baking tray and add the beef dripping then bake at 140C for 25-30 minutes.

To make the puree, melt the butter in a deep based pan. Add the onion and cook for 3-4 minutes on medium low heat. Add the diced squash and cook for 5 minutes, then wet with the white wine and cook for 3 minutes. Add the chicken stock and nutmeg and cook for 20 minutes. Season with salt and lemon juice and add the crème fraîche. Blend to fine puree and set aside.

In a non-stick pan, put some of the marinating liquid from the pheasant breast, then add the breast and cook on medium heat for 2 minutes each side. Take the pheasant out of the pan and pour in the rest of the marinating liquid. Add the washed chard, cook for 1-2 minutes and serve.

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