Brian Turner’s roast crown of pheasant, lightly pickled cabbage, black pudding croute & Yorkshire sauce

By Brian Turner.

 

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Ingredients

  • 2 crowns of hen pheasants
  • 2oz butter
  • 1 green cabbage
  • 2 juniper berries
  • 200ml white wine vinegar reduced by half
  • 25g sugar
  • 1 sliced shallot
  • Salt and pepper
  • 2oz butter
  • 2tbsp chopped parsley
  • 4 slices baguettes
  • 1tbsp oil
  • 2oz butter
  • 4 slices black pudding
  • 200ml red wine
  • 100g redcurrant jelly
  • Grated zest of 1 orange
  • Juice of 1 orange
  • 100ml chicken stock
  • 2oz butter
  • Salt and pepper

Method

  1. Remove the wish bone from the crowns

  2. Melt the butter in pan and heat

  3. Colour both breasts then put in oven standing up, 180-190ºC and roast

  4. Meanwhile, cut the cabbage into quarters and remove the core

  5. Shred the rest of the cabbage finely

  6. Put vinegar, juniper, sugar and shallots in a pan and bring to the boil

  7. Plunge the cabbage into boiling water for 1 minute then drain and put into iced water

  8. Drain off and add cabbage to pickling liquor

  9. Meanwhile put red wine, redcurrant jelly, zest and juice of orange into a pan and reduce to syrup consistency

  10. Add chicken stock and reduce by half

  11. Beat in butter and put to one side

  12. Drain cabbage and put into a pan wioth butter, season, add parsely and keep warm

  13. Pan fry the slices of bread and the black pudding then take out and drain and put the pudding on top of the bread

  14. Take pheasant from oven and rest

  15. Take breasts from the bone

  16. Cut the breasts lengthwise and serve with cabbage, black pudding and Yorkshire sauce