Pheasant Wellington

Pheasant Wellington

Wild and Game

2 pheasant breast fillets
2 large echalion (banana) shallots or 1 mediummild onion, finely chopped
2 cloves garlic, minced
4 rashers pancetta, finely chopped
200g mushrooms, minced in a food processor(simply whizz until they resemble mince)or finely chopped
1 tsp mixed dried herbs
2 tbs dry sherry
1 tbs double cream
1 tbs Wild and Game pheasant, apple &calvados paté
1 pack (375g) ready rolled puff pastry
1 egg, beaten

3 rounded tbs sugar
3 rounded tbs salt
1 litre water

Serves 2

If you want the Pheasant Wellington, pheasant breast really tender and juicy, immerse them in the brine overnight in the fridge.

Cook the shallot, pancetta and garlic in butter and olive oil for a few minutes until soft. Add the mushrooms and herbs and cook until the moisture has come out of the mushrooms and they have significantly reduced in volume. Add the sherry, and keep heating and stirring until the liquid has cooked off, then add the cream and paté, season to taste, and cook until it is reduced to a paste.

Heat some butter and olive oil in a pan and fry the pheasant breasts for 3-4 minutes each side.

Unroll the pastry and cut down the middle so you have 2 squares. Place a couple of tablespoons of the mushroom mixture on the lower half of each square and place a pheasant breast on top of this, then top with more of the mushroom mixture. Brush beaten egg around the lower edges of each sheet of pastry, then fold over and press down the edges. Cut a few slits in the top of each parcel and brush with egg. Bake at 220˚C until brown, around 10 minutes.