Pheasant with a chanterelle and cep sausage recipe

Cardney Estate pheasant with a chanterelle and cep sausage, hispi cabbage, roast onions and thyme

Ingredients Instructions
  • 2 pheasants, legs removed for sausage
  • Chanterelle and cep sausage - 100g chanterelles
  • 100g ceps
  • 100g pheasant
  • 1 egg white
  • 100ml double cream
  • Salt and pepper
  • Hispi cabbage: 100g Hispi cabbage
  • 1 tsp butter
  • Roast onions: Red and white onions
  • Olive oil
  • Thyme sprigs
  • Cardney Estate pheasants: 2 pheasants
  • Thyme
  • Butter
  • Chanterelle and cep sausage - Cook chanterelles and ceps and chop roughly once cool. Then process the leg meat with egg white then push through a sieve. Mix in cream, chopped ceps and chanterelles and season with salt and pepper.
  • Place on a sheet of cling film and roll up tightly in a sausage shape. Tie ends and poach in simmering water for five minutes. Once cooked place in an ice bath to cool down rapidly.
  • Hispi cabbage: Shred the cabbage and cook in butter for two minutes and season. Keep warm.
  • Roast onions: Half the red and white onions and place cut side down on a tray with a little olive oil, salt and pepper and thyme sprigs and roast for 20 minutes.
  • Cardney Estate pheasants: Roast the pheasant crowns in oven with thyme, butter and seasoning for 20 minutes. Keep the roasting juices for garnish and rest in a warm place for 10 minutes.
  • Pan fry sausage in a little butter and place on a warm plate.
  • Arrange pheasant breast on the hispi cabbage, add the sausage and onions and spoon over the warm roasting juices.

Recipe © Steve McCallum |