Pheasant with Blackberries, Beets And Kale

This recipe featured as part of James' pheasant masterclass. Great as a special meal for two here it is served with blackberries, beets and kale. Delicious!

Ingredients

  • 1 pheasant
  • 15ml olive oil
  • Salt and pepper
  • 100g blackberries
  • 6 baby beets, cooked and quartered
  • 50g purple kale
For the sauce:
  • 50ml madeira
  • 200ml veal jus

Method

Pre-heat the even to 200C.

Remove the legs from the pheasant. Place the oil and butter in a frying pan and place over a medium heat. Add the crown and legs of the pheasant to the pan, season and, when coloured, place in the oven for 20 minutes.

When cooked, rest, covered in foil for 5 minutes on a plate.

To make the sauce, add the madeira to the pheasant pan, bring to the boil, reduce by half and pass through the sieve into a clean pan.

Season and add the blackberries.

Reheat the beets with the kale in a knob of butter and a splash of water then season.

To serve: arrange the vegetables onto a platter , portion up the pheasant and place on top. Spoon over the sauce.

Ingredients

  • 1 pheasant
  • 15ml olive oil
  • Salt and pepper
  • 100g blackberries
  • 6 baby beets, cooked and quartered
  • 50g purple kale
For the sauce:
  • 50ml madeira
  • 200ml veal jus

Method

Pre-heat the even to 200C.

Remove the legs from the pheasant. Place the oil and butter in a frying pan and place over a medium heat. Add the crown and legs of the pheasant to the pan, season and, when coloured, place in the oven for 20 minutes.

When cooked, rest, covered in foil for 5 minutes on a plate.

To make the sauce, add the madeira to the pheasant pan, bring to the boil, reduce by half and pass through the sieve into a clean pan.

Season and add the blackberries.

Reheat the beets with the kale in a knob of butter and a splash of water then season.

To serve: arrange the vegetables onto a platter , portion up the pheasant and place on top. Spoon over the sauce.