- Serves: 4
- Cook Time: 50 minutes
- Prep Time:
- Effort: medium
For the potatoes
- 300 g potatoes, Désirée
- 120 g butter
- 150 ml warm milk
- 100 g chestnuts, chopped, cooked and peeled
- 1 pinches black pepper
For the sprouts
- 500 g brussels sprouts, trimmed
- 1 oranges, zest grated
For the pheasants
- 2 oven-ready pheasant, plump, around 800g each
- 2 oranges, juices
1. Set the oven to 180C/gas 4. Peel and chop the potatoes and cook in lightly salted boiling water until soft. Drain and mash in a clean saucepan.
2. Beat in 40g of butter with a wooden spoon. Add the milk, the chestnuts and season to taste. Keep warm.
3. To cook the sprouts, place them in boiling lightly salted water for two minutes. Drain and refresh in cold water. Shred the sprouts and place in a saucepan with the orange zest and 40g butter. Season to taste and keep warm.
4. To cook the pheasants, season them with salt and pepper. Heat 40g of butter in a casserole and brown the pheasants on all sides. Add the orange juice. Cover the casserole with the lid and cook in the oven for 15-20 minutes. Take the pheasants out of the casserole, cover with foil and rest for five to ten minutes.
5. Drain the remaining cooking jus from the casserole and pass it through a sieve. Adjust with salt and pepper to taste and keep warm.
6. Cut the legs off the pheasants. Take the breasts off the bone and cut each one into three.
7. To finish the dish, place the Brussels sprouts on each plate, with the pheasant on top and arrange the purée on the side. Spoon the jus over the pheasant and serve.
Wine Expert Hamish Anderson recommends serving a full-bodied red wine with this dish: 2002 Hautes Cotes de Nuits, Jean Claude Boisset from Majestic
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