Juniper pheasant with artichoke mash recipe
Juniper pheasant with artichoke mash
Juniper is a much-neglected spice, but its fruity flavour goes well with all game, particularly pheasant. The birds themselves love eating jerusalem artichokes - I know from the number I see having breakfast on my artichoke patch - and the pheasant taste delicious with this unusual artichoke mash accompaniment. From a nutritional point of view, pheasant is rich in protein, iron and vitamins and low in fat, and artichokes promote the growth of good bacteria in the gut. (Serves 4)
Olive oil: 3 tablespoons
Pheasant breasts: 8
Red wine: 375ml
Chicken stock: 200ml
Crushed juniper berries: 6
Unsalted butter: 50g
Field mushrooms: 50g, finely chopped
Plain flour: 2 tablespoons
White grapes: 110g
For the artichoke mash:
Jerusalem artichokes: 300g
old potatoes: 300g
Olive oil: 3 tablespoons
Fresh chives: handful, snipped
Heat the oil in a large casserole / Add the pheasant breasts and brown all over, then remove the casserole / Add the shallots to the casserole and cook until browned / Return the pheasant breasts to the casserole, add the wine, stock and juniper berries / Simmer for 20-30 minutes until the pheasant is tender / Remove the pheasant and shallots and keep warm / Heat the butter in a separate pan, add the mushrooms and saute gently until they start to give off their juices - about 5 minutes / Sprinkle in the flour and stir to make a roux / Add a ladleful of stock to the mixture and stir until combined / Return to the rest of the stock and simmer gently, stirring constantly, until starting to thicken, about 3 minutes / Tip in the grapes and heat for a further 5 minutes / Pour the sauce over the pheasant and shallots to serve.
To make the artichoke mash, peel, cube and boil the artichokes and potatoes for about 15minutes until tender / Drain the mash over a low heat / Add the oil and continue mashing over the heat / Mix in the chives and serve.
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