Recipe Sections
4
1 pheasant about 1kg
Marinade
Half a cup olive oil
Zest and juice of 1 orange
8 sprigs thyme
4 bay leaves
1 tbsp juniper berries, crushed
Pie Filling
60 g butter
Extra virgin olive oil
2 cloves garlic finely chopped
350 g Portobello mushrooms sliced
1 tsp sea salt
30g flour
20g duck stock
80g sour cream
60 ml verjuice
40g walnuts
Zest of one orange
Zest of one lemon
2 tbsp oregano
Pastry
200g butter
250g plain flour
125ml sour cream
1. To make the pastry, place the butter and flour in a food processor and blitz until it looks like breadcrumbs. Add the sour cream and continue to pulse until the dough forms a ball. Wrap in plastic and chill for 20 minutes.
2. Preheat the oven to 220. To prepare the pheasant cut off the wing tips and take off the legs and the breasts.
3. Combine all the marinade ingredients and marinate the pheasant for 15 mins. Cook for approx 10 mins, turnover and cook for another 5. Allow to rest and then remove the meat from the bones.
4. Roll the pastry and line the pie tin keeping enough pastry for the lid. Keep in the fridge until ready to fill.
5. Heat a frying pan and fry off the garlic and rosemary in the butter then add the mushrooms, season with salt and black pepper and cook until the mushrooms have reduced.
6. Add the flour and cook out for 3 mins the pour in the duck stock. Bring to the boil and stir in the sour cream reduce to a simmer and cook for 10 mins. Chill.
7. Fold the meat, lemon and orange zests and fresh herbs into the mushroom mix.
8. Spoon the mixture in the pie and top with lid and glaze with beaten egg and a sprinkle of sea salt.
9. Cook in 220 oven for 20 minutes until browned.