Roasted Pheasant

Roasted Pheasant

Ingredients 

  • Flour for dusting 
  • 5 ounces butter
  • 2 ounces olive oil 
  • Zest of 1 lemon 
  • 2-3 heads of wild garlic, sliced very thin 
  • 6 ounces Guanciale, medium dice 
  • 8 10 ounce free-range Pheasant French Breast  
  • 2 pounds of gnocchi (see recipe below)
  • Spring Onion Ragu (see recipe below)
  • 1 pound of mixed wild greens
  • Ramp Butter (see recipe below) 

Method 

  1. Preheat the oven to 350 degrees F.
  2. Pound breasts lightly with meat mallet to a consistent thickness. 
  3. In a large non-stick oven proof skillet, add 2 ounces of butter and melt over high heat. 
  4. Season breasts well with salt and pepper, dust with flour and shake off excess. 
  5. Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. 
  6. Turnover and transfer the pan to the lower rack of the oven. 
  7. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven, remove pheasant and allow to rest before cutting.
  8. Bring a large pot of water to a boil. Season liberally with salt. Add gnocchi and cook until they float about 7-8 minutes. With a Slotted spoon lift the gnocchi on to a dry kitchen towel to dry.  Heat a large skillet with rest of butter. Once hot and gnocchi are dry, add gnocchi to pan and brown each side. Once brown reserve on a baking tray. Wipe out skillet and add Guanciale and cook till brown, add Spring Onion Ragu. Return gnocchi to pan and toss and reserve for plating   
  9. For the wilted wild greens place a large skillet over high heat, add olive oil and heat until hot, add wild garlic and sautee till golden brown, add wild greens, lemon zest, salt & pepper and sautee quickly with just enough to heat & wilt   
  10. Place a spoonful of gnocchi in the middle of the plate slightly off center, slight of the gnocchi place wilted greens. Slice Pheasant and place over greens and place 2 very thin slices of ramp butter on top  

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