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    Pheasant with Black Pudding and Scottish Chanterelle

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    Pheasant with Black Pudding and Scottish Chanterelle

    Serves: 2


    • 1 x 1kg hen pheasant, legs removed, leaving the 'crown' with both breasts attached
    • 6 slices streaky bacon
    • Olive oil
    • Salt and ground black pepper
    • Chervil to garnish
    • Sauce
    • 2 shallots, finely chopped
    • Knob of butter
    • 120g chanterelles, brushed to remove any dirt
    • Dash of white wine
    • 100ml stock or stock reduced with wine
    • 40ml double cream
    • 1 teaspoon finely chopped parsley
    • Salt and ground black pepper
    • Stuffing
    • 1 shallot, very finely chopped
    • 1 clove garlic
    • 60ml ruby port
    • 30ml red wine
    • Sprig of thyme
    • 25g minced chicken (or meat from one of the legs - see instructions below)
    • 50g black pudding
    • 1 medium egg


    1. Remove the bones from the pheasant legs. Place one boned leg between two sheets of clingfilm and flatten with a rolling pin. Mince the meat from the other leg to use in the stuffing.
    2. Sauté the shallot and garlic in olive oil, then add the port, wine and thyme. Reduce to a syrupy consistency. Remove from the heat and add the chicken and black pudding. Add enough egg to bind, season and mix well. Place in a piping bag and pipe the stuffing down the centre of the flattened leg. Roll the leg in clingfilm so it forms a fat sausage. Tie up tightly at both ends. Poach in simmering water for 25 minutes, then allow to cool.
    3. Oil the pheasant breasts - still attached to the bone - and season. Heat some oil in an ovenproof frying pan, and brown the breasts on all sides. When nicely coloured, put into a 230°C, gas mark 8 oven for 15 minutes, basting twice during cooking. Remove from the oven and allow to rest for a few minutes while you make the sauce and reheat the stuffed legs by plunging them into simmering water. Grill the bacon, or place in the still-hot oven to cook until crisp.
    4. To make the sauce, use the juices in the roasting pan, adding a knob of butter. Sauté the shallots and mushrooms, then add a dash of white wine and reduce slightly. Add the stock or reduction, reduce again, then add the cream and allow to bubble and reduce. Just before serving, stir in the parsley and season to taste.
    5. Assemble the dish by slicing the sausage diagonally and standing each half on a plate. Slice the breasts away from the bone and cut each in two. Pour over the sauce, top with some bacon and garnish with a sprig of chervil.

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