80 mins



Autumn and Game at it's finest.

The Ingredients

Ingredients for the pheasant:

2 Pheasants Breasts

10 g butter

Ingredients for the relish:

70g chestnuts vacuum packed

½ banana shallot

1 slice of smoked pancetta

1 sprig thyme

50 ml chicken stock

50ml mild olive oil

25ml red wine vinegar

Ingredients for the confit:


2 pheasant legs

2 sprigs rosemary

½ bulbs garlic, cut in half

Duck fat

Ingredients Notice
The Method
          1. Place the pheasant's legs in a plastic container and sprinkle with salt. Cover and refrigerate overnight.
          2. The following day remove the legs and brush off the excess salt.
          3. Preheat the oven to 130oC degrees.
          4. Place in a pan with the rosemary and the garlic and the goose fat.
          5. Bring to a simmer and then place in the oven for 2 hours.
          6. Once the legs are tender remove from the hot fat and place on a board.
          7. Trim the knucklebone until clean. Leave aside until needed or chill in the fridge.
          8. For the breasts; Heat a large frying pan with a little oil. Season the breast and add to the pan skin side down. Fry for 3 minutes on each side
          9. Once cooked, remove the breast from the pan and cover lightly with tin foil and rest for 10 minutes.
          10. Reserve until required.
          11. For the relish; place the shallots in a medium sized saucepan with a little oil and sweat until soft. Remove to a bowl.
          12. Reheat the frying pan and -fry the pancetta until crispy and then add to the shallots. Return the shallots to the pan.
          13. Next add the vinegar and stock and reduce a little.
          14. Finally stir in the chestnuts, thyme and olive oil.
          15. Season and reserve until later.
          16. To serve; place a breast in the centre of a warm plate and rest the leg up against it.