For the compote

  • Rapeseed oil 40.0 ml
  • Portobello Mushroom - Flat 200.0 g
  • Banana shallots 100.0 g
  • Garlic 10.0 g
  • Thyme 2.0 g
  • Port wine 50.0 ml
  • Parsley 5.0 g

For the bread sauce

  • White breadcrumbs 80.0 g
  • Semi skimmed milk 300.0 ml
  • Bay leaves 1.0 g
  • Onions 100.0 g

For the pheasant

  • Chicken breast, skin on 625.0 g
  • Salt 1.0 g
  • Ground black pepper 1.0 g
  • Butter 20.0 g

For the jus

  • White Chicken Stock (scratch) 300.0 ml
  • Juniper berries 1.0 g
  • Port wine 200.0 ml
  1. For the compote

    • Fry the onions, thyme and garlic gently for 5 min. the add the mushrooms and port then cook for a further 3-4 min. then add the chopped parsley and allow to cool until required.
  2. For the bread sauce

    • Heat the milk with the bay leave and onion then allow to infuse for 20 min. andthen strain in to a clean pan and whisk in the breadcrumbs until thickened.
    • Allow to cool andcover with cling film until required.
  3. For the pheasant

    • Season the pheasant and seal on both sides then add the butter, allow to foam then baste and finish in the oven for 4-5 min.
    • Remove the pan from the oven and place the pheasant on to a separate plate and allow to rest.
  4. For the jus

    • Drain any assess fat from the pheasant pan, place it back on the heat, add the port and juniper then reduce by ½.
    • Add the stock, bring to boil and reduce until thickened slightly.
  5. To finish

    • Reheat the bread sauce and whisk in the butter, also reheat the mushrooms.
    • Place the bread sauce on to a serving plate, spoon over the mushrooms and sit the pheasant top.
    • Pour over a little of the jus and garnish.