Pan fried breast of Pheasant, sautéed sprouts, sticky red cabbage, braised thyme barley, raisin port wine jus
Ingredients
2 Whole Pheasants
300g large sprouts
¼ red cabbage
200g Pearl Barley
4 Pieces garlic
50ml Pomace oil
100g Butter
100g brown sugar
100g redcurrant jelly
1 bunch Thyme
200ml Orange juice
50ml Port
400ml Game stock
50g raisins
1 Small onion
Baby watercress
Salt & pepper to season
Method
Bone out the pheasant breasts warm up a sauté pan crush the garlic place in the pan with some oil the seal off the pheasant breast put in a medium oven and cook through allow to rest
Finely slice the red cabbage sauté off in a pan add the orange juice, brown sugar, redcurrant jelly and cook slowly until soft and sticky
Prepared the sprouts cook in boiling water refresh in cold water then slice into three put some butter in a pan and sauté off and season
Finely dice the onion sweat off in a pan with the pearl barley add a sprig of thyme and cover with half of the stock cook until soft add some cream and season
Remove the pheasant breasts from the pan deglaze with the port add the stock and raisins and reduce to a sauce consistency.
To serve place the barley and red cabbage onto the plate arrange the sprouts slice the pheasant place on top pour the sauce around and garnish with watercress