Asian Pheasant au Vin with Wasabi Mash and Sprouting Broccoli

Stun your dinner party guests with Paul Bloxham's sumptuous wine-laced pheasant, regally served on a bed of creamy mash
By Paul Bloxham
Asian Pheasant au Vin with Wasabi Mash and Sprouting Broccoli
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main

  • 2 tbsp vegetable oil
  • 2-3 whole pheasants, broken down into pieces, bone in
  • black pepper
  • plain flour, for seasoning
  • 1 tbsp grated ginger
  • 2 tbsp diced Chinese bacon or pancetta
  • 1 tbsp chinese fermented black beans
  • 1 tbsp red chillies, thinly chopped
  • 12 cloves garlic, peeled but left whole
  • 8 fresh or canned Italian cipollini onions
  • 2 large carrots, cut into 3cm cubes
  • 2 sticks celery
  • 250 ml rice wine
  • 750 ml red wine
  • 2 bay leaves
  • 2 sprigs of thyme
  • 125 ml dark soy sauce
  • sliced spring onions, to garnish
  • steamed purple sprouting broccoli, to serve

For the wasabi mash:

  • 8 medium Golden Wonder potatoes, washed but left unpeeled
  • 2 tbsp butter
  • 2 cloves garlic, chopped
  • 250 ml double cream
  • wasabi, to taste
  • black pepper

Method

1. Place the vegetable oil in a heavy-based casserole over a medium heat.

2. Season the pheasant with salt and pepper mixed with a little plain flour and cook for 2-3 minutes, until browned. Transfer the pheasant to a plate and wipe out the casserole, leaving only a little fat.

3. Add the ginger, Chinese bacon, black beans, chillies and garlic and cook for 2 minutes. Add the cipollini, carrots and celery, and season to taste.

4. Add the Chinese wine and a little of the red wine and stir until any pieces of food on the bottom of the casserole are loosened and lifted off. Return the pheasant to the casserole and add the rest of the red wine and the bay leaves, thyme and soy sauce. Add extra seasoning, if necessary. If the liquid does not cover the pheasant, add a little water to cover. Bring the mixture to a slow rolling simmer, cover and cook for 2 hours, until the pheasant is almost falling off of the bone.

5. About 25 minutes before the pheasant is ready, make the wasabi mash. Cook the potatoes in a large saucepan of lightly salted boiling water for about 15 minutes, until tender.

6. Place a separate saucepan over a medium heat, add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and cook for about 1 minute, but do not colour. Add the cream and continue cooking until the mixture is reduced by half.

7. Drain the potatoes and mash coarsely using a hand masher. Mash in the cream and garlic mixture, then fold in the remaining tablespoon of butter and the wasabi. Season with salt and pepper to taste.

8. Pipe the wasabi mash onto a serving platter. Spoon over the pheasant au vin, garnish with sliced spring onions and serve with purple sprouting broccoli.

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