Roasted Crown Of Pheasant, Cavolo Nero And Chestnut Stuffing

  • Prep time
  • Serves 4
raw pheasant crown

Ingredients

  • 1 tbsp olive oil
  • 4 pheasant crowns
  • 400g wild mushrooms, cleaned
  • 1 cavolo nero, cut lengthways
  • 1 tbsp butter
  • 1 tbsp oil
  • 200g pancetta, diced
  • 100g hazelnuts
  • 100g panko breadcrumbs
  • 4 sprigs thyme, leaves removed
  • 200g cooked chestnuts, grated

for roasted crown of pheasant with cavolo nero

  1. Pre-heat the oven to 400°F.
  2. Heat a large frying pan and add the oil, once hot add the crowns and seal on all sides and place in the oven 8 minutes.
  3. Heat a large pan of boiling water and add the cabbage and blanch for 2 minutes and drain.
  4. Heat a large frying pan and add butter and cabbage and wilt.

for chestnut stuffing

  1. Heat a medium frying pan and add the oil, once hot add the pancetta and cook until crispy.
  2. Add the hazelnuts, panko breadcrumbs and thyme and cook for a couple of minutes. Grate in the chestnuts and keep warm.
  3. In a separate pan heat the butter and add the mushroom and cook for a couple minutes.

To serve

  1. To serve, place the cabbage in the centre of the plate and cut the breasts from the pheasant and place on top.
  2. Top with the stuffing and garnish with the sauté mushrooms.