Brian Turner's Pheasant Kiev & Lightly Pickled Cabbage

Method

Method

Mix the butter with chopped parsley, lemon juice, zest of lemon and season

Take skin off pheasants, take breasts off the bone and keep wing bone on and clear

Using a small knife make a hole down the inside of the breast

Put the butter mixture into a piping bag and then force plenty into the hole in the pheasant

Reshape to barrel shaped and seal in the butter

Dip into the flour, shake off excess

Dip into beaten eggs, shake off excess

Finally dip into breadcrumbs, shake off excess and then reshape to barrel shaped

Heat oil, add butter and put breasts in rounded side in first and colour golden brown

Turn over and colour then put into oven 180 c, rounded side up and bake until cooked

Meanwhile plunge the shredded cabbage into boiling salted water, then into iced water to cool, then drain

Heat 1oz butter, then add grated radishes, soften, but do not colour

Add vinegar and bring to the boil then add cabbage, season and cook gently until vinegar evaporates

Serve with pheasant breast on top of cabbage

Heat 2oz butter until just starting to colour

Take off the heat, add lemon juice and parsley

Pour over pheasant breast ands serve

Ingredients

Prep time:

Cook time:

Serves: 4

  • 2 large crowns of pheasant

  • 4oz softened butter

  • 2 tbsp chopped parsley

  • Juice of 1/2 lemon

  • Zest of 1/2 lemon

  • Peppermill

  • Salt

  • 2 tbsp flour

  • 2 eggs

  • 6oz fresh white breadcrumbs

  • 12oz shredded Savoy cabbage

  • 8 grated radish

  • 1oz butter

  • 2tbsp white wine vinegar

  • 2oz butter

  • 2tbsp chopped parsley

  • Juice of 1/2 lemon