Something pheasanty...

I am developing a recipe for pheasant which I got to the planning stage at work...the pheasant part will have to wait until I get the rest sorted...have not progressed as far as I wanted today but anyway...the basis at the minute is, picture if you will, a slurry of pureed pears and Jeruselum artichokes...wicked...needs some nutmeg, I think. Also did a taste test of croutons of each fried in olive oil, unfortunately no sunflower oil in stock...beautiful...olive oil has too much flavour for the delicacy of the artichokes and pears...it is, alas, going to be a work in progress...more to follow.

Got the pheasant breasts defrosting and have gathered all the rest of ingredients I think I want...so hopefully tomorrow I can put it all together...

Sounds yum as

We will need pictures and the complete recipe.

Here it is...

Pheasant Cakes with Cabbage, Jeruselum Artichokes and Pear

Jeruselum Artichokes, called topinambour in French are native to Canada.

http://i1182.photobucket.com/albums/...ps37504d93.jpg


Serves four.

2 pheasant breasts
2 rashers streaky bacon
1/2 cup of fine bread crumbs
1/2 medium onion
1/8 of red capsicum
1/8 of green capsicum
three sprigs of parsley
1 egg, beaten
salt
mignonette pepper, or substitute with ground black pepper
2 tbsp cream
mayonnaise
chives to decorate
rice flour to coat
sunflower oil to cook

1/2 savoy cabbage
750g Jeruselum artchokes...weigh after peeling as they are knobbly and there is wastage
1 450g tin of pears

Start by cooking the artichokes first as they are slow to reach mashing point. When tender, mash. Cook the cabbage and drain. Drain the juice off the pears and mash. Add all to a pan and cook until reduced. Season with salt and pepper.
Mince the pheasant, onion, capsicum pieces, parsley. Add the beaten egg and cream and season. Have the pan hot and cook a little sample to do a taste test.
Spoon the mix onto the rice flour and coat to form into pancakes.
To serve, stack with vegetables. Spoon on some mayonnaise, and decorate with the chives.


Mignonette Pepper

If you want to make your own, use 2 tbsp cracked black pepper, 2 tbsp coarsely-ground white pepper, 2 cloves finely ground.

Sounds awesome!

Sadly I am unlikely to ever try it.

EeeBees I query "serves four". Are there three others like that? Oh and it looks absolutely scrumptious.

And the next contestant on masterchef is ............... please welcome .... Eeebees:thumbs:

Quote:

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Originally Posted by Rushy

EeeBees I query "serves four". Are there three others like that? Oh and it looks absolutely scrumptious.

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Yes, there are Rushy or at least there was...:D I turned down their offer to help with the dishes, dang!!