Lemon and thyme confit pheasant leg

Preparation time: 10 minutes
Cooking time: 2 hours

For the puree:
300g peeled Jerusalem artichokes
50g unsalted butter
2 cloves of garlic – chopped
100ml dry white wine
100g crème fraîche
200ml vegetable stock
Pinch of ground white pepper
Salt to taste

4 pheasant legs
The zest and juice of 2 lemons
1 small bunch of fresh thyme
1 tablespoon of chopped fresh tarragon
750g salted butter
16 cloves of pink garlic
Maldon salt and crushed black pepper

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January 2014

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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