Pheasant with roasted peaches

Created on the fly after a day of pheasant hunting at Twamley farm, this recipe from Analiese Gregory shows that peaches make for the perfect pairing with grilled pheasant.

Credit: A Girl's Guide To Hunting Fishing and Wild Cooking Season 2

• serves

  2-3

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• ½ cup salt, plus extra to season
• ¼ cup sugar
• 1 litre water
• 1 pheasant, cleaned
• 5 eschallots
• 25 g butter, plus 50 g extra for the peaches
• ½ small bunch thyme
• 5 sage leaves, thinly sliced
• 1 tbsp sherry vinegar
• 2 tbsp honey
• Roast potato or other vegetables, to serve

Resting time: 10 minutes

Brining time: 3 hours

Instructions

1. Combine the salt, sugar and water in a large saucepan, then bring to a boil. Once the sugar and salt have dissolved, remove from the heat and allow to cool completely. Submerge the pheasant in the brine and refrigerate for 3 hours.
2. Remove the pheasant from the brine and dry as much as possible.
3. Use a pair of sharp kitchen scissors to remove the pheasant’s backbone. Press lightly on the pheasant’s breastbone to flatten.
4. Combine the eschallots, 25 g butter, a pinch of salt, half the thyme sprigs and a generous splash of water. Cover and place onto low heat and cook, until the eschallots are softened and glazed. Remove from the heat and set aside until needed.
5. Grill the pheasant, skin-side down, over a fire, or on a grill or barbecue, until the skin is crispy. Turn the pheasant and cook until cooked through. Remove from the heat and transfer to a plate to rest.
6. While the pheasant rests, pick the remaining thyme. Melt the remaining 50 g butter in a heavy-based frying pan, then add the peaches. Cook, turning occasionally, until lightly caramelised, then add the picked thyme leaves, sage, eschallots, sherry vinegar and honey. Cook, stirring occasionally, until the liquid forms a thickened glaze. Remove from the heat.
7. To serve, carve the pheasant into breast and leg pieces. Stir any pheasant resting juices into the glazed peaches. Serve the pheasant with the roasted peaches and other vegetables, as desired.

Watch how to make this recipe on Episode 4 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2 streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.