Pheasant, carrot puree, sprouts and bacon, cranberry chutney

A WORD FROM THE CHEF

If you fancy an alternative to turkey for your Christmas dinner, why not try pheasant.

INGREDIENTS

(Serves two)

One whole Pheasant

75g sprouts

50g bacon

100g chicken breast

50g wild mushrooms

10g tarragon

20ml cream

One egg

Two carrots

Orange juice

Two star anise

For the cranberry chutney

500g cranberries

Two apples

Two oranges

One cinnamon stick

2tsp allspice

250g brown sugar

METHOD

1. To make the carrot puree, peel and finely chop the carrots, cover with orange juice add the star anise and cook until soft. Then blend in a food processor until smooth. Season to taste.

2. To prepare the pheasant, remove the legs and then debone the legs. Discard the end of the legs as this is tough.

Place the legs flat on a chopping board with the inside of the legs facing you. Next cut some tin foil and cling film approximately two inches wider than the pheasant legs.

Place the tin foil on the bottom, put the cling film over it and finally place one of the pheasant legs in the middle. Repeat and set aside.

3. Now to make the stuffing for the legs. In a food processor, blitz the chicken then add the egg and just at the end the cream.

Remove from the processor and season.

Fry the mushrooms until soft and allow to cool. Then add to the chicken mixture, with the tarragon.

Place the stuffing in the centre the legs and roll tightly, twisting the corners to create a barrel shape.

Poach the legs in boiling water for 8 to 10 minutes until firm.

Then cool in ice water and remove from the tin foil.

4. To make the cranberry sauce, finely chop the apples, peel and finely chop the oranges. Add the rest of the ingredients and simmer slowly until the mixture starts to thicken and soften. Set aside and refrigerate.

5. Prepare the sprouts and cook in boiling water. Cook the bacon and finely chop.

6. To Serve: Remove the wish bone from the pheasant crown, seal on both sides and roast whole, this will keep the pheasant moist.

The pheasant will need to be cooked for approximately 20 minutes or until the thick part of the flesh is firm.

Remove the breasts from the crown.

Place the pheasant legs in the oven at 200 degrees Celsius to roast.

Fry the sprouts and bacon in a little butter.

Heat the carrot puree and place in the middle of the plate add the sprouts and bacon.

Carve the pheasant breast and leg add some cranberry chutney.

Finishing with a good quality gravy.

Happy Christmas everyone!