VideoNEW
Podcasts
Blogs
Watch Video
Special Consideration
Food Category
Key Ingredient
Cuisine Category
Poached pheasant breast, salad of braised leg, blue cheese and pear recipe
Created by Paul Cooper
- Cuisine: Modern Australian
- Serves 4
This dish also makes a fantastic starter.
Ingredients
4 pheasant breasts (or 2 whole birds)2 tbsp olive oil
1 tbsp sherry vinegar
60g blue cheese (mild)
1 white endive, broken into single leaves
1 pear, thinly sliced
Sea salt
For braised legs
2 carrots peeled, roughly diced
1 onion, peeled, roughly diced
3 cloves garlic, peeled
1 inch ginger, washed, sliced
1 long red chilli
¼ tsp ground cumin
¼ tsp ground coriander
200ml port
1 litre chicken stock
4 pheasant legs
50ml vegetable oil
Preparation
In a large pot, heat the oil, add carrots. Reduce heat and cook gently for 5 minutes. Add the onion, and cook for a further 5 minutes. Add the garlic, ginger and chilli. Cook for a further 5 minutes. Add the cumin and coriander, and then deglaze with port. Reduce this to a glaze. Add the chicken stock and pheasant legs. Bring to a boil, and reduce to just below a simmer, and cook for 2 hours, or until meat is pull off from the bone. Allow to cool in pot, completely covered in the liquid.In a second pot, bring 2 litres of water and 1 tablespoon of salt to the boil. Remove from heat and put in the pheasant breast, allow to sit in the hot water for about 5 minutes of until just cooked. Remove and rest for 10 minutes at room temperature, then place in the fridge until ready to serve.
When you can handle the temperature of the pheasant legs, remove them from the pot, and gently pull the meat off the bone. Dress the legs with 3 tablespoons of the braising liquid, olive oil, and sherry vinegar. Break the blue cheese into small size pieces, add the endive leaves and gently toss with the leg meat and pear.
Slice the pheasant breast as thinly as you can, and arrange in a circular motion on the bottom of the plate (1 breast per plate). Season with a little sea salt, then divide the salad among four plates.
Pinot gris is a good wine match for this dish.
If you enjoyed this Poached pheasant breast, salad of braised leg, blue cheese and pear recipe then browse more Modern Australian recipes, salad recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Inn Mahogany Creek | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
ADVERTISEMENT
Featured Food & Recipes
Hot Tips
Yorkshire puddings that rise
Bring your ingredients (egg, milk and flour) to room temperature before combining. This will help the puddings to rise in the oven, as the warmth will create the steam earlier, thus creating the puff in the puddings.
Glossary
Sesame Oil
Sesame oil has a rich nutty flavour and is used in sauces, stir-fries and marinades.
ADVERTISEMENT
ADVERTISEMENT
