Christmas dinner this year was what we no laughingly refer to as 'The Pasty' - my interpretation of Raymond Blanc's Pheasant Pithiviers. I pretty much followed the recipe to the letter, and rather than reproduce it, I have linked to the video from his 'Kitchen Secrets' programme that explains how to make it, about 10.30 in. It took 3 days, but was very nice and looked splendid. Essentially, it is confit pheasant legs mixed with pan-roasted pheasant breasts, chestnuts, onion, garlic, cranberries and mushrooms, then sandwiched between 2 sheets of all-butter puff pastry. This is deep-glazed with salted egg yolk, baked, and served with a delicious Pheasant, Port and Madeira gravy made from the carcase. Made a change from turkey!
Tuesday, 27 December 2011
Pheasant Pithiviers
Christmas dinner this year was what we no laughingly refer to as 'The Pasty' - my interpretation of Raymond Blanc's Pheasant Pithiviers. I pretty much followed the recipe to the letter, and rather than reproduce it, I have linked to the video from his 'Kitchen Secrets' programme that explains how to make it, about 10.30 in. It took 3 days, but was very nice and looked splendid. Essentially, it is confit pheasant legs mixed with pan-roasted pheasant breasts, chestnuts, onion, garlic, cranberries and mushrooms, then sandwiched between 2 sheets of all-butter puff pastry. This is deep-glazed with salted egg yolk, baked, and served with a delicious Pheasant, Port and Madeira gravy made from the carcase. Made a change from turkey!
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