Glorious Game Recipe: Pheasant Breast with Cider

A delicious recipe for pheasant breasts, a dish demonstrated on our Game Day.

Sous vide pheasant breast with Norfolk cider, baby leeks and roast potato

Serves 2

Ingredients

2 Walsingham pheasant breasts

300ml Whin Hill Norfolk apple cider

6 baby leeks

2 large Maris Piper potatoes

100ml Norfolk rapeseed oil for roasting

Knob of butter

1 tbsp sour cream

Salt and pepper

Method

1.Ask our butchers to prepare the breasts of pheasant, place in a vacuum sealable pouch with the 300ml of cider, and vacuum until tight.

2. Cook the pouch in a sous vide water bath at 65°C for 1 hour. (Or if you don’t have the machine, poach on the lowest possible heat, gently on the stove or in a very low oven).

3. Wash the baby leeks, split lengthways, and blanch in boiling salted water for 4 minutes

4. Peel and cut potatoes into 1 inch rounds, parboil for 6 minutes

5. Heat rapeseed oil to 210°C, add drained potatoes, and fry, or roast in a tin in a hot oven, until golden and crisp.

6. To finish leeks, melt butter in a pan and sauté over a low heat

7. When ready, open the pack of pheasant, reserving the juices.

8. Heat a spoonful of oil in a frying pan, and fry the breasts until golden, remove to a warm dish while you finish the sauce

9. Quickly reheat the pheasant cooking juices in the frying pan, add the sour cream, and serve