Brasserie Blanc - Pheasant in a Bag
A wonderful seasonal recipe created for Brasserie Blanc. Easy roast pheasant in a bag. Guaranteed great results, and a delicious festive alternative for those that are tired of turkey. Serve with potato rosti, pumpkin and blackcurrant, sauce for a gorgeous winter dish.
Cooking time: 3-4 hours cooking.
|200g||Coarse sea salt|
|15g||Coarse ground black peppercorns|
|10g||Piece of cinnamon stick|
|4||Dried bay leaf|
|10g||Fresh peeled garlic|
|For the pheasant|
|A hen pheasant of approx 700g (or a 1kg cock pheasant)|
|A roasting bag|
|50ml||Port, reduced by half|
|A spring of thyme|
|A roasting tin|
To make the pheasant
Preheat a convection oven to 75*C.
In a heavy-bottomed frying pan over a low heat, very gently brown the bird allover in foaming butter. Approx 5 minutes or until golden. Sprinkle the bird with game seasoning.
Place the pheasant in the roasting bag, and the bag onto the roasting tin.
Add the water, reduced port and the sprig of thyme. Seal the bag with a tie.
Cook the 700g hen pheasant for 3 hours at 75*C. Allow 4 hours for a 1kg cock pheasant.
Remove the tie and strain any juices through a fine chinoise, or muslin-lined sieve. You should have around 130ml. Reduce the cooking juices by around half to leave a perfect jus.
Remove the meat from the bird and decorate with roast winter vegetables. Pour over the jus, serve immediately and enjoy!
For Game Seasoning
- Blend all the ingredients in a food processor for around 2 minutes.
- Transfer to a sterilised container with a lid.
- Will keep fresh for several weeks refrigerated.
Recipe © Raymond Blanc 2015.
Recipe courtesy of Brasserie Blanc.