This recipe, for pheasant crown stroganoff, was created by celebrity chef Brian Turner, and forms part of Caterer's sustainability month.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /?>
- 1tbs oil
- 1oz butter
- 2 crowns of young pheasant
- 2 shallots, finely diced
- 4oz button mushrooms, finely sliced
- 1tsp paprika
- 100ml dry white wine
- 150ml double cream
- Juice of 1/4 lemon
- 1tbs chopped parsley
- 60g butter
- 220g sliced celery
- 2tbs chopped walnuts
- Salt and pepper
Heat oil and add butter. Lightly seal the crown of the pheasant on breasts. Roast at 200°C for about 30 minutes, take out of the oven and rest.
Add chopped mushroom to pan and sweat off, colour golden brown. Turn down heat and add shallots, pour off excess fat. Sweat slowly for 30 seconds and add paprika, stir and add white wine. Reduce to 30ml.
Add double cream and reduce by half. Add lemon juice and check seasoning. Take breasts off the bone, put into sauce and simmer for 5 minutes. Add the parsley.
Meanwhile melt 60g butter. Add sliced celery and stew for 10 minutes until cooked. Season.
Add chopped walnuts. Pour into serving dish. Arrange pheasant on top. Pour sauce over and serve.