RECI PES
During shooting season, this dish is a firm favourite at the shoot lunches, especially as we always use our own birds. It’s equally delicious with partridge, turkey or chicken
CALDECOTE MANOR FARM’S PHEASANT AND ASPARAGUS BAKE
PREP TIME: 1 DAY COOKING TIME: 30 MINUTES
STEP-BY-STEP GUIDE 1. Make the stock the day before. Roughly chop the celery, carrot and onion. Arrange the pheasant breasts snugly in a casserole dish with the bay leaf and parsley stalks on top. Season with salt and pepper, then cover the meat and veg with cold water. Bring to the boil and then simmer for one and a half to two hours until the pheasant breasts are very tender. Leave to cool completely in the liquid, then measure out 500ml of the stock to use in the dish. 2. When the pheasant breasts are cool, cut each of them into four or five pieces and lay them out in an ovenproof dish. Cut the asparagus into thirds and place on top of the pheasant breasts. 3. In a separate pan, melt the butter and then stir in the flour to make a paste. Gradually add the stock, milk and chicken soup. Simmer until the sauce has thickened. Remove the pan from the heat and add the crème fraiche, mustard and parsley.
INGREDIENTS • 2 sticks of celery • 1 carrot • 1 onion • 8 pheasant breasts • 1 bay leaf • A few parsley stalks • 1 can of asparagus • 50g butter • 75g plain flour
4. Season to taste, then pour over the pheasant breasts and asparagus. Mix everything together.
• 500ml stock • 100ml milk • 295ml tin of condensed chicken soup • 200ml crème fraiche • 1 tbsp wholegrain mustard • 2 tbsp chopped parsley FOR THE TOPPING • 25g butter • 5 or 6 slices of bread
FOR THE TOPPING Whizz the bread in a food processor. Melt the butter in a pan and add the breadcrumbs. Mix until well combined. Pour the topping over the pheasant and asparagus mixture. Bake in a preheated oven at 180°C for 30 minutes. Serve with vegetables and new or baked potatoes.
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