- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 pheasant breasts, with skin
- 2 sticks celery, sliced into batons
- 250 ml chicken stock
- 1 tsp black peppercorns
- 2 sprigs thyme
- 1 clove garlic
- cobnut oil, for dressing
- 75 g cobnuts, roughly chopped
- 1 tbsp sherry vinegar
- 2 handfuls watercress
Tips and Suggestions
Cobnut oil is made from roasted cobnuts (a cultivated variety of hazelnut), which are then pressed to make oil.
It has an intensely nutty flavour and is similar to hazelnut or walnut oil - so use either of those two instead if you can't find cobnut oil.
1. Put the pheasant breast and celery batons into a heavy-based saucepan with the chicken stock, peppercorns, thyme and garlic and season with a little salt and a dash of cobnut oil. Put the pan over a medium heat until gently simmering and cook gently for about 3-4 minutes until the breast is almost cooked through but still a little rare in the middle. Do not let the stock boil. Remove the pan from the heat, lift the pheasant from the poaching liquor and set aside to rest.
2. Toast the cobnuts in a dry pan until gently roasted.
3. To serve, put the watercress on two serving plates. Thinly slice the rested pheasant breasts, place on top of the watercress and scatter round the toasted cobnuts. Whisk together a little cobnut oil and the vinegar until emulsified and drizzle over the pheasant with a little chicken stock from the poaching pan. Garnish with the celery batons.
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