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  4. Roasted Crown Of Pheasant, Cavolo Nero And Chestnut Stuffing
raw pheasant crown

Roasted Crown Of Pheasant, Cavolo Nero And Chestnut Stuffing

  • 30 mins
  • 4
saturday kitchen poster
Recipe by
Saturday Kitchen

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
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Introduction

Head chef and sole proprietor of Oddette’s in Primrose Hill, Bryn Williams learnt his trade under Marco Pierre White and Michel Roux Junior, and shot to fame on Great British Menu in 2006 beating other well known chefs to cook the fish course for the Queen, as part of her eightieth birthday celebrations.

Method

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.

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