Ep 16 Harry and Christo: Roast Pheasant with Bread Sauce and Beetroot Salad
Prep: 25 mins
Cook: 1 and 1/4 hours (+30 mins standing)
- Salt and pepper, to season
- 2 tbs olive oil
- 2 x 900g pheasants (size 9), trussed
- 100g ghee
- 2 tbs lemon juice
- 8 witlof leaves
Bread Sauce (makes 1 and 3/4 cups)
- 1 small onion, peeled, quartered
- 4 cloves
- 500ml (2 cups) milk
- 100g fresh breadcrumbs
- 50g unsalted butter
- A pinch of ground nutmeg
- A pinch of cayenne pepper
- 600g small beetroot
- 30ml walnut oil
- A pinch of ground ginger
- 40ml verjuice
- 1/3 cup chopped walnuts, toasted
- To make bread sauce, stud each onion quarter with 1 clove. Place in a small saucepan with milk over low heat until hot. Remove from heat and set aside for 30 minutes. Strain through a fine sieve into a bowl, discarding solids. Return milk to a clean saucepan with remaining ingredients over low heat. Stir for 10 minutes or until softened. Season with salt and pepper.
- To make beetroot salad, preheat oven to 190C. Individually wrap beetroot in foil and place on an oven tray. Roast for 40 minutes or until tender. Cool, peel, then cut into 1cm cubes.
- Whisk oil, ginger and verjuice together in a large bowl. Season with salt and pepper, then add nuts and beetroot. Toss to combine.
- Heat oil in a flameproof roasting dish. Add pheasants and cook, turning occasionally, for 6 minutes or until browned. Remove from heat and brush all over with ghee. Season well with salt and pepper.
- Add to oven and roast, basting halfway, for 30 minutes. Remove from oven and stand, lightly covered with foil, for 15 minutes. Carve. Add lemon juice to cooking juices in pan and whisk to combine. Pour into a jug and season with salt and pepper.
- Spoon bread sauce in the centre of each serving plate. Top with sliced pheasant. Spoon beetroot into witlof leaves and place 2 on each plate, placing either side of pheasant. Drizzle with warm cooking juices to serve.
- Pheasants are a game bird that’ll you need to order from your butcher. For presentation purposes, we only served the breast. However, the rest of the bird is delicious too.
- Ghee is clarified butter that has had the milk solids and water removed, leaving behind only the fat. This makes it more stable and can be heated to high temperatures without burning. To clarify butter, melt it over low heat. Skim away froth from surface, then slowly pour into a bowl, holding back the white milk solids in the bottom of the pan. Discard milk solids.
- Bread sauce is also great with roast chicken or turkey.