Pheasant with Braised Endive, Pancetta, and Potato and Artichoke Dauphinois

Brace yourself for Ed Baines' thrice-cooked brace of pheasant, steamed over a fragrant Chinese-style broth before being pan-seared and roasted
By Ed Baines
Pheasant with Braised Endive, Pancetta, and Potato and Artichoke Dauphinois
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the pheasant

  • 4 tbsp soy sauce
  • 1 tbsp chinese five spice
  • 1 cinnamon stick
  • 4 star anise
  • 1 orange, sliced
  • 2 pheasants
  • 2 tbsp goose fat
  • redcurrant jelly, to serve

For the dauphinois

  • 4 large jerusalem artichokes
  • 4 large potatoes
  • 50 g butter
  • 2 cloves garlic, crushed to a paste
  • 500 ml double cream
  • salt and black pepper

For the endive

  • 50 g butter
  • 250 g pancetta, cubed
  • 2 cloves garlic, finely chopped
  • 4 heads Belgium endive, quartered lengthways
  • 100 ml dry sherry
  • 100 ml vegetable stock


1. Find a steamer and basket large enough to hold the pheasant. In the base combine 1 litre of water with the soy sauce, five-spice powder, cinnamon, star anise and sliced orange. Bring to a simmer. Set the pheasant in the basket over the broth, cover with the lid and steam for 15 minutes. Remove the bird from the basket, pat dry with kitchen paper and set aside to cool. Repeat with the other bird.

2. Preheat the oven to 180C/gas 4. Finely slice the artichokes and potatoes and mix them together in a bowl before layering them in a baking dish.

3. Gently melt the butter and add the garlic paste, sweating gently until the garlic is softened. Add the double cream and some salt and pepper and pour the mixture over the artichokes and potatoes. Place in the hot oven for 40 minutes or until the vegetables are completely tender.

4. For the endive, melt the butter in an ovenproof skillet then sauté the pancetta and garlic. Add the Belgium endive and fry until brown, turning occasionally. Pour over the sherry and vegetable stock, then transfer to the oven to bake for 30 minutes.

5. Heat the goose fat in a roasting tin on the stovetop. Add the pheasant and fry on all sides until brown. Place in the oven for 5 minutes, then remove and set aside to rest.

6. Serve the pheasant with the dauphinois, endive and a spoonful of redcurrant jelly, using the spiced broth with which you steamed the pheasant as a gravy if desired.

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