Pheasant breast with cauliflower purée and roast garlic

1. 1

   Preheat the oven to 180C/350F/Gas 4.

2. 2

   To make the sauce, heat the oil in a large saucepan. Add the chicken wings and cook over a high heat until coloured all over.

3. 3

   Pour off the excess oil and add the shallots and bay leaves and cook for two minutes.

4. 4

   Add the Madeira and white wine, bring to the boil then reduce the heat and simmer until the liquid is reduced by half.

5. 5

   Add the stock and bring back to the simmer for 1 hour, regularly skimming off any surface scum.

6. 6

   Strain the sauce into a clean pan, return to the heat, bring back to the boil and skim again.

7. 7

   To make the cauliflower purée, chop the cauliflower florets into small pieces.

8. 8

   Melt a little butter in a large pan over a medium heat. Add the shallots and cauliflower and sweat until soft but not coloured.

9. 9

   Transfer the mixture to a food processor. Blend the mixture while adding the cream slowly, until a smooth purée is formed.

10. 10

    Place the purée in a small pan and keep warm.

11. 11

    Meanwhile, place the garlic bulb halves cut-side down in an ovenproof non-stick frying pan. Drizzle over a little olive oil and place over a medium heat until the garlic begins to colour.

12. 12

    Transfer to a hot oven and roast for 8-10 minutes.

13. 13

    Meanwhile, heat an ovenproof frying pan. Add the pheasant breasts, flesh-side down and cook for one minute, or golden brown. Turn the pheasant breasts over and transfer the pan to the oven and roast for 5-6 minutes, or until cooked through. Remove the pheasant from the oven and leave to rest for 3-4 minutes.

14. 14

    To serve, slice each pheasant breast and place on four individual serving plates. Garnish with the thyme sprigs and serve with the sauce, cauliflower purée and roast garlic.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.