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    Seared Supreme of Pheasant with Potato and Cep Rösti

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    Seared Supreme of Pheasant with Potato and Cep Rösti

    Serves: 2


    • 1 onion
    • 1 leek
    • 1 carrot
    • 1 clove garlic
    • 25g dried ceps
    • 4 peppercorns
    • 600ml red wine
    • 600ml chicken stock
    • 1 sprig fresh thyme
    • 75g unsalted butter
    • 2 medium-sized floury baking potatoes
    • 8 large fresh ceps
    • 4 tablespoons chopped chives
    • 2 tablespoons olive oil
    • A little olive oil
    • Sage, leaves only
    • Basil, leaves only
    • Mint, leaves only
    • 600ml vegetable oil for deep-frying
    • 4 pheasant breast fillets (or guinea fowl or chicken)
    • Salt and ground black pepper


    1. Finely dice the onion, leek and carrot and crush the garlic. Sauté in a large, heavy-based pan for 5 minutes, then add the ceps, peppercorns, wine and stock. Simmer for 40 minutes, skimming off any impurities. Strain through a fine sieve and return to a smaller pan. Add the thyme and reduce until about 300ml remains. Just before serving, whisk in the butter and season to taste.
    2. For the rösti, grate the potato (not peeled, just scrubbed) and the ceps. Mix together with the chives and season. Heat a little olive oil in a 20cm non-stick pan and add half the potato and cep mixture. Spread it out evenly and cook for about 5 minutes. Turn it onto a plate, then cook the other side. The rösti should be golden-brown and crisp; if it needs further cooking, finish off in the oven. Repeat with the remaining mixture. Keep warm until required.
    3. For the deep-fried herbs, heat approximately 4cm of oil in a small, heavy-based pan. When a breadcrumb dropped into the oil sizzles, it is hot enough. Cook no more than 6 leaves at a time, for just a few seconds. Remove from the oil and drain on kitchen paper.
    4. Place a few drops of olive oil in a frying pan and heat well. Cook the pheasant supremes skin side down for 5 minutes before cooking the other side for a further 5 minutes. Sprinkle with seasoning and finish in the oven for 5 minutes at 200ºC, gas mark 6.
    5. To serve, cut each rösti in half and slice each supreme into 4. Fan the pheasant out on top of the rösti. Spoon a little sauce over the pheasant and garnish with the deep-fried herbs.

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