Pheasant Breast à Lorange With Dried Apricots Prosciutto Recipes

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO

Steps:

• Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
• Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
• Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

POT-ROAST PHEASANT WITH FINO & PORCINI

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the dried porcini in 100ml boiling water for 10 mins until softened and then drain, reserving the mushroom stock.
• Cover each pheasant in four overlapping slices of prosciutto and tie them each in place with a piece of string. Heat the oil in a high-sided, heavy-bottomed skillet or frying pan over a medium heat. Season the pheasants all over and brown them one at a time in the pan, starting with the breast side for a few mins, and then turning until they are golden all over - this should take about 8 mins. Tuck the bay leaves into their cavities, then put them into one large or two medium-sized flameproof, lidded casseroles.
• Keeping the pan on the hob, lower the heat and add the butter. When it has melted, add the juniper berries, thyme and shallots, then season. Fry gently for 5-10 mins, until the shallots are golden brown. Add the flour to the pan and cook, stirring for 1 min. Then turn up the heat and pour in the sherry, scraping the bottom of the pan to pick up any crust. Cook for 1-2 mins, stirring, then add the stock and mushroom water, and bring to the boil. Simmer for 10 mins, or until reduced by a third, then pour into the casserole with the pheasants.
• Cover the casserole tightly with foil and put the lid on top of the foil. Roast the pheasants in the oven for 20 mins, then uncover the pot and put back in the oven for a further 15-20 mins or until cooked through (a little pinkness is okay). Lift out the pheasants onto a platter, cover with foil and rest them for at least 10 mins.
• While the pheasants are resting add the grapes, porcini and cream to the liquor in the casserole and cook over a gentle heat for 10-15 mins (if your casserole is not flameproof, tip the cooking juices into a saucepan instead). While this is cooking, carve the breasts and legs off the birds, put in a roasting tin and cover with foil. Just before serving, return to the oven at 150C/130C fan/gas 2 for 3 mins to heat through. Serve the meat with a generous spoonful of the sauce and the side dishes.

ROASTED SCOTTISH PHEASANTS WITH APRICOTS AND DATES '21' CLUB

Steps:

• In a small heatproof bowl cover apricots with boiling water and soak 10 minutes. Drain apricots and cut into quarters. In a small saucepan simmer wine, liqueur, lime juice, and sugar 5 minutes.
• Preheat oven to 375°F.
• Cut off legs of pheasants and reserve for another use. Sprinkle pheasants inside and out with pepper and salt to taste. Put 1 teaspoon thyme and 1 bay leaf in cavity of each pheasant and close cavities with skewers or toothpicks so that pheasants hold their shape.
• Brush pheasants with oil and in a roasting pan arrange, breast side down. Roast pheasants 20 minutes and discard any fat in roasting pan. Turn pheasants over and to pan add apricots, wine mixture, and dates. Roast pheasants, adding about 1/2 cup water if all liquid evaporates, 25 minutes more, or until thermometer inserted in thickest part of breast registers 160°F. Let pheasants stand 10 minutes.
• Transfer pheasants to a cutting board and cut each in half. Serve pheasants with apricot date sauce and garnish with thyme.