Pheasant breasts in the freezer? An arsonists tool kit in the shed? If so, tis 'Blowtorched Pheasant' recipe is for you. In this video I once again join Nick Weston of Hunter Gather Cook to discuss the ethos of shooting and explore its culinary bounty. This recipe is ludicrously simple, delicious and good fun. If you don't have a blow torch, you should get one. If you can't immediately get one, you can substitute it with a very, very hot pan.
- 2 pheasant breasts
- A celeriac
- Dijon mustard and mayonnaise
- Nigella seeds (optional)
- A classic green sauce with added chili (see below for details)
- Rendered pork fat (or alternative)
To make the celeriac remoulade, grate the celeriac and mix with lemon juice, and 5-parts mayonnaise to every 1-part Dijon mustard. Season with salt and pepper and mix in a couple of teaspoon of nigella seeds.
To make the green sauce, dice a few cornichons, a red onion, a de-seeded chili, a good few handfuls of parsley and, if you can't get three cornered leeks like in the video, use a couple of finely grated cloves of garlic. Season with oil, a teaspoon of Dijon mustard and a couple of tablespoons of cider vinegar, alongside salt and pepper.
Finally, cube the skinless pheasant breasts. Heat a pan on a high heat and add some fat, such as lard, beef dripping, goose, or duck fat. When hot, remove from the heat and fry the pheasant for a minute in the fat, before finishing with a blow torch to get that colour and perfect control when cooking. The interior of the meat should be served slightly blushed pink.