An elegant autumn dish of roast pheasant breast, potato gnocchi and a rich sauce made with seasonal wild mushrooms.
Pre heat the oven to 180'C.
Bake the potatoes on a tray until soft in the middle (about 1 hour), allow to cool slightly, then cut in half and scoop out the center. Mash with a fork inn a bowl. Add the egg yolks, flour and season with a little salt and pepper. Mix together with a fork to form a ball, roll the ball out into a log around 2 cm in diameter, cut into 2 cm pieces and set aside.
First, take the breasts off the pheasant by running a knife along the breast bone. Keep the tip of the knife close to the bone, scraping gently as you go along. The breast should come away quite easily. Make a cut through the knuckle between the breast bone and wing bone, to separate the breast and winglet from the body. Repeat this process for the second breast. Reserve the carcass and legs for stock, if you wish.
Clean any dirt off the mushrooms with a cloth, pick the leaves from the oregano and cut the chives into 2 cm batons.
Cut the garlic in half and place cut side down in a frying pan, put the pan onto a medium heat and leave to cook for a couple of minutes and remove from the pan.
Bring a large saucepan of water to the boil and add a few pinches of salt.
Season the pheasant breasts with a little olive oil, salt and pepper. Place them into the frying pan, used for the garlic, pan colour on both sides until golden brown. Place the breasts on top of the reserved garlic and finish in the oven for 4 minutes. Remove them and leave to rest for 5 minutes.
Place the frying pan with garlic back onto a medium heat, add the butter and sauté the mushrooms with the thyme and oregano for 2 minutes. While the mushrooms are cooking, place the gnocchi into the boiling water and cook until they are all floating on the surface. Remove with a slotted spoon and dry on kitchen paper. Remove the roasted garlic from the pan and push out the cloves, add to the mushrooms.
Place the gnocchi in the center of the plate. Top with the mushrooms, garlic, herbs and buttery sauce. Finish with the pheasant breasts and the chopped chives.
«This recipe is also delicious with pigeon, chicken or guinea fowl.»