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Pan-Fried Pheasant Breast with Gamekeeper’s Pie

A hearty gastropub-style dish featuring confit pheasant leg pies, pan-fried breast, buttery root vegetable mash, and a redcurrant jus.

DinnerHigh ProteinPheasantGameRoast
Estimated Nutrition
Calories
1213.1
kcal / serving
4852.4 kcal total
Carbs
46.6g
per serving
186.2 g total
Fat
87.1g
per serving
348.4 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
0.5
piece
Vegetable Stock Cube
2
tbsp
Redcurrant Jelly
Dairy
1
piece
Egg Yolk
Free-range
50
g
Butter
For pie mash
2
tbsp
Double Cream
25
g
Butter
For side mash
GrainsCereals
25
g
Plain Flour
For thickening pie filling
Liquids
1
l
Chicken Stock
Hot
Meat
2
piece
Pheasant
Young whole hens, jointed into breasts and legs, carcasses reserved
NutsSeeds
2
tbsp
Sea Salt
Crushed, for confit
2
piece
Garlic
Cloves, crushed
1
tbsp
Garam Masala
For confit
1
piece
Cinnamon
Stick
2
piece
Bay Leaves
0.5
tsp
Black Peppercorns
Whole
2
sprig
Thyme
Fresh, for stock
1
pinch
Nutmeg
Freshly grated
0.5
tsp
White Pepper
2
sprig
Thyme
Fresh, for frying breasts
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
OilsFats
340
g
Goose Fat
For confit and frying
1
tbsp
Olive Oil
For stock
1
tbsp
Olive Oil
For frying breasts
Vegetables
1
piece
Onion
Small, roughly chopped for stock
1
stalk
Celery
Roughly chopped for stock
1
piece
Carrot
Roughly chopped for stock
500
g
Potatoes
Floury such as Maris Piper, for pie topping
1
piece
Onion
Small, finely chopped for pie filling
1
stalk
Celery
Finely chopped for pie filling
1
piece
Carrot
Finely chopped for pie filling
200
g
Swede
For side mash
200
g
Carrot
For side mash
200
g
Potatoes
For side mash

Method

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