Pheasant, Artichoke Pebbles and Glazed Chicory with Stout and Oyster Sauce

Luxurious seasonal starter featuring home-smoked pheasant breast, crispy Jerusalem artichokes, and caramelized chicory in a rich oyster and stout sauce.

Gourmet Pheasant Game Dinner Party Artichoke Oysters

Estimated Nutrition

Calories

713.6

kcal / serving

2854.2 kcal total

Carbs

47.1g

per serving

188.5 g total

Fat

51.1g

per serving

204.4 g total

Protein

16.2g

per serving

64.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Sugar

Dairy

100

Butter

Fruits

piece

Lemons

juice only

Liquids

330

Stout

one bottle

Meat

piece

Pheasant Breast

skin on

NutsSeeds

sprig

sprig

piece

pinch

to taste

OilsFats

Duck Fat

100

Olive Oil

plus extra for frying

Other

100

Pine Needles

for smoking

Seafood

piece

Oysters

Vegetables

500

Jerusalem Artichokes

peeled

heads

Chicory

cut in half

punnet

Oyster Leaves

for garnish

Method

Preheat the oven to 180°C.

Light pine needles in a pan with a blowtorch and smoke the pheasant on a wire rack for 5 minutes under foil.

Rub duck fat into the pheasant skin and roast skin-side down in the oven for 10 minutes.

Simmer artichokes in oil, herbs, and water until tender, then cool, dry, and fry until crisp.

Caramelize sugar and chicory halves with butter in a pan, then deglaze with stout and cook until tender.

Blend most of the chicory with oysters and lemon juice, then strain through a sieve and season.

Serve the pheasant with artichokes, chicory, sauce, and oyster leaves.