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
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
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
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