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Cider Roast Wild Pheasant, Confit Root Vegetables, Green Pea & Sage Moussaline

This dish works very well, and at this time of year pheasant isn't just seasonal, it's cheap

La Riva, Crescent Quay, Wexford. Tel. 053 24330

Ingredients:

2 Wild Pheasants (Local Game Dealer/Butcher)
4 Large Carrots
1 Turnip
1 Celeriac
Small Packet of Good Quality Frozen Peas
1 Bulb Garlic (Peeled)
1 Shallot (Diced)
1 Litre Cider
100ml Good Olive Oil
100gms Fresh Sage
50gms Butter
50mls Cream

Method

• Firstly remove the legs from the Pheasant by making an incision along the side of the leg, to remove pop out of the socket, run a knife underneath to release.

• To cook Pheasant, seal legs plus crown (breasts on bone) in hot oil until golden. Deglaze with cider, then add sage. Cover and place in a hot oven at 200°c for 20mins, then remove crowns and place legs back in oven for another 30 mins until tender.

• Now confit the root vegetables, all of which need to be cut into an even 1cm dice. Place in a wide pan with garlic, salt, pepper, 100mls olive oil & water to cover. Poach until al dente.

• Make Pea Moussaline by frying a diced shallot in butter, then add peas, sage, cream, salt & pepper then reduce by half and blend until smooth.
To Serve:-
Strain off stock from roasting tray adding more cider if needed. Fry off root vegetables to colour with shredded leg meat and gently spoon onto warm plates placing a single breast on top of vegetables. Ladle cider stock over each plate and glaze each plate with pea moussaline. Serve with buttery mashed potatoes.

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