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Recipe Of The Month

Pheasant Breast stuffed with Truffle & Tarragon Cauliflower, Savoy Cabbage

Ingredients (Pheasant Ballentine)

2 x Pheasant Breasts

1 x Chicken Breast (skinless / boneless)

1 x Egg white

1 x shallot, finely chopped

10gr Truffle grated

50ml Double Cream

Pinch of Tarragon

Seasoning

 

Cauliflower Puree

1 x head Cauliflower, chopped

1 x Shallot, finely chopped

50gr Unsalted butter

500ml Double Cream

 

½ head Savoy Cabbage

 

Method

  • Blend Chicken breast to a paste, add a pinch of salt then add the egg white and blend again with the shallot, Tarragon.
  • Next, add the double cream, blend briefly to incorporate. Then put the mix in a piping bag.
  • Butterfly open the Pheasant breasts, season, pipe a line of the stuffing in the centre of each breast. Then roll the meat over and wrap each in cling film, let it rest in the fridge
  • For the Cauliflower puree, sauté the shallot in butter, add the cauliflower and cook to caramelise the cauliflower (little golden colour). Add the double cream and boil for 10mins until the Cauliflower is cooked. Strain off the liquid and keep it. Blitz the cauliflower in a blender, add the liquid until you get a silky consistency, taste for seasoning.
  • Shred the Cabbage in fine strips, cook for a couple of minutes in a little butter.
  • Poach the Pheasant breasts for 15-18 mins (in the cling film) unwrap and sear in a pan for colour.

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