A beautiful seasonal meal of roast pheasant, seasonal berries and cabbage a l'anciennce served with bread sauce puddings.
Slice the cabbage finely with a sharp knife. Dice the carrots and celeriac into small cubes. Chop the garlic finely and pick the leaves from the sprigs of thyme.
In a wide heavy bottomed pan, heat up the duck fat and add the pancetta, carrot and celeriac dice. Cook until soft. Add the garlic, fry for one minute and then add the savoy cabbage, season with salt and pepper and add the white wine. Cover with a lid and cook until the wine has evaporated and the cabbage is soft.
Slice the onion and crush the garlic. Place in a pan with the milk, thyme and cloves. Bring to the boil and grate in a pinch of nutmeg. Allow to infuse for 10 minutes and then drain the milk into a bowl. Mix in the bread crumbs and then whisk in the egg whites and whole eggs. Your mixture is ready.
Butter 6 dariole moulds and fill 2/3 up and place in a steamer for 20 minutes until firm. Run a small knife around the edge and then turn out onto your plate.
Preheat the oven to 200'C.
Remove the legs from the pheasant. Separate the thigh from the drumstick.
Heat a saucepan until hot and add a splash of sunflower oil. Add the pieces of pheasant leg and colour on all sides. Remove from the pan and add the vegetables. Cook until nicely coloured.
Deglaze the pan with the white wine and reduce by half. Add the chicken and veal stock and put the pieces of pheasant leg back into the stock. Bring to the boil and then reduce to a simmer. Cook until the bone in the thigh can be easily removed. About one hour.
To cook the pheasant crowns, heat frying pan until hot and add a splash of oil, Season the pheasant and colour both breast sides. Transfer to the oven and cook for 12 to 15 minutes.
Check your pheasant is cooked by piercing the breast near the neck cavity. The juices should be clear.
Remove the birds from the oven and leave to rest wrapped in aluminium foil.
To finish the jus, remove the thighs from the stock and twist out the bone. Keep warm in a pan with some of the stock. Pass the rest through a fine sieve, discard the vegetables and reduce the stock by half to intensify the flavours.
Add some seasonal berries such blackberries to your sauce to finish your dish.
Remove the pheasant breasts from the crowns. Fill a stainless steel ring with the cabbage. Place the pheasant breast on top of the cabage and a braised thigh alongside. Place a few mini bread sauce puddings around the plate and finish with a drizzle of sauce and the blackberries.
«This seasonal dish is perfect for an alternative Christmas dinner.»