Thursday, January 12, 2012

Potted Pheasent

   •    2 Pheasant
    •    2 Onion, roughly chopped
    •    2 cloves Garlic, roughly chopped
    •    Goose fat
    •    Salt and freshly ground black pepper
    •    Red Wine
    •    Pheasant stock
    •    ½ tsp blade Mace
    •    ½ tsp Black Peppercorns
    •    Seed and husk of 1 Star Anise
    •    Bay leaves (1 per pot)

1] Roast off the Pheasant, keep it on the pink side of cooked. Let it rest and strip the meat off.
2] Get a stock pot on  with the bones for a rich stock.
3] Soften the Onion and Garlic in a frying pan using some of the goose fat and season with salt and pepper. Add the Red Wine and reduce.
4] Add your stock to the reduction and continue reducing.
5] Take the Mace, Peppercorns and Star Anise and grind using a pestle and mortar.
6] Put the Pheasant meat in a food processor with the spice mix and a 'little' of the liquid reduction.
7] Give the food processor a few short pulses to break up the meat, you want to keep some texture.
8] If it's too dry 'manually' mix in some more reduction. Don't use the processor, you will end up with pate.
9] Taste for season and adjust as appropriate.
10] Let the mixture cool thoroughly before spooning into your sterilised jars. Pop a Bay leaf on top.
11] Will keep for a good month unopened.

Serve with Apple and Pear jelly and some good strong cheese with melba toast or water biscuits.

This worked as a really tasty filling in puff pastry with some butter fried leeks added.