Pan fried pheasant breast with crab apple jelly sauce

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Serves 1

Preparation time
less than 30 mins

Cooking time
10 to 30 mins








Ingredients

For the celeriac mash1 celeriacsalt55g/2oz butterFor the pheasant2 pheasant breasts30g/1oz butter½ onion, peeled and cut into wedgeshandful wild mushrooms, sliced2 tbsp olive oil1 clove garlic, crushedFor the sauce½ onion, peeled and sliced2 tbsp olive oil½ glass red wine1 tbsp balsamic vinegar1 tbsp crab apple jelly30g/1oz butterFor the game chipsenough oil to deep fry1 potato, peeledsaltfreshly ground black pepper

Method

1. Peel the celeriac and dice into 2.5cm cubes.2. Boil in salted water until tender.3. Drain well and mash with the butter until smooth.4. Taste and season if needed.5. Season the pheasant breasts and pan fry in the butter for two minutes on either side.6. Leave to rest for five minutes and then slice.7. Whilest the pheasant is cooking add the onion wedges to the pan and cook until soft and brown.8. Fry the mushrooms in oil with the garlic for 4-5 minutes until golden.9. To make the sauce - heat a pan and soften the onion in the oil for 3-4 minutes.10. Add the wine, vinegar and jelly and simmer gently for three minutes.11. Stir in the butter until it has dissolved and serve.12. Heat deep fat fryer to 190C/375F or one third fill a large pan with vegetable oil. To test if oil is to the correct temperature, drop a small cube of bread in the oil, if it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.) 13. Use a mandolin to slice the potato.14. Use the game chip setting which is crinkled and rotate the potato 90 degrees to give a criss cross pattern. 15. Deep fry the chips until golden and drain on kitchen paper.16. Serve the food on a hot plate and season with salt and pepper.