- 1 whole pheasant (available at Mc Cambridge’s in Galway)
- 2g woodruff (can be dried) or thyme
- 70g wood blewit mushroom or chanterelle mushroom
- 80g sprouting cauliflower
- 200ml buttermilk
- 150g sloe berries
- 120g brown bread
- 80g butter
- Sea salt
- Prepare pheasant and take off the breasts skin off.
- Infuse the woodruff and Pheasant Breast in buttermilk for at least 24 hours
(This will tenderise the pheasant and will give it beautiful woodruff notes also.)
- Roast the carcass at 170 C until golden brown approximately 10 /15mn
- Then Place in a pot covered with a cold water with 50g of sloe berries.
- Bring to boil and then simmer for 2hours
- After strain the bones through a very fine sieve
- Reduce the stock to a nice and light-coloured glaze.
- Wash the sloes and dry in a cloth.
- Place 100g sloes in a Ziplock bag with 5g of salt.
- Mix well together
- Seal the bag and let it ferment at room temperature for 20 days. (the bag should pop up like a pillow) This is a good sign of the fermentation process.
- Take it out of the bag and carefully pass through a fine strainer to a paste.
- Store in the fridge until needed
- Place the bread in a food processor and blitz into small pieces.
- Heat up a pan with butter until it foams and turns to light brown.
- Put the bread into a pan and fry over medium heat for a couple of minutes while stirring with a spatula.
- Take it off the heat and place on a paper towel to dry the excess fat and cool down.
- Season up pheasant and place in a hot pan with little oil.
- Give it nice golden-brown colour.
- Turnover and add in butter.
- Lower down the heat so your pheasant is cooking slowly in foaming butter.
(This process doesn’t take long 3mn max, do not overcook as It tends to dry out quickly You want it still moist and juicy inside.)
- Let it rest for a minute on a paper towel
- In the same pan cook for a minute the wood blewit Mushroom and sprouting cauliflower
(the mushroom should be tender but the cauliflower still crunchy)
- Check Seasoning to taste.
- Place brown breadcrumbs on the top of the cooked fillet and place on a plate.
- Make a big dot of a sloe paste next to the fillet.
- Cut mushroom in a half and place with the cauliflower alongside the breast
- Finish with pheasant jus.
Recipe By Head Chef Michael Safarik of The Pullman Restaurant at Glenlo Abbey.