Pheasant with onion and pumpkin stew
Pheasant has something of a bad reputation because it can be so dry when overdone. But the meat is delicious when it is cooked well – in this recipe I suggest cooking the legs separately – and pheasant stock is simply the best there is. The pickled quinces make more than you will need for just this dish, but it will keep for several months in a sterilised jar. You can use it for the venison recipe as well.
Ingredients
For the pickled quince
For the pheasant and pumpkin stew
Method
Step 1
Heat the oven to 120°C/fan oven 100°C/mark 1/2. For the pickled quinces, combine 300ml water with the vinegar and sugar in a large pan (which will fit in your oven) and bring to a simmer to dissolve the sugar. Peel, quarter and core the quinces, place into the liquid and bring back to a simmer.
Step 2
Transfer the quinces in the pan to the oven for around 4 hours – or until the fruit is soft and has changed to a darker, more orange/red colour. Remove from the oven and leave to cool. Put the quinces into a sterilised jar and add the cooled liquid to cover and seal. Store at room temperature or in the fridge.
Step 3
Heat the oven to 160°C/fan oven 140°C/mark 3. To make the stew, remove the legs from both birds and season them on both sides. Heat 2tbsp of the duck fat in a casserole dish, large enough to fit both birds and the pumpkin. Colour the legs on both sides, then remove from the casserole and set aside. Turn down the heat and add the chopped onions, with a pinch of salt, to the dish. Cook, with a lid on, until soft but not coloured; this will take about 15 minutes.
Step 4
Scrub the pumpkin and cut into wedges, scraping out the seeds but leaving the skin on. Add the wine and apple juice to the casserole dish, bring to the boil and cook for 1 minute, then add the stock and season. Place the legs, the pumpkin and spelt in the casserole dish, cover and cook in the oven for 1½ hours. Check after an hour – if it is short on liquid, top up with some chicken stock or water. With the meat, you are looking for it to just come away from the bone.
Step 5
Turn down the oven to 110°C/fan 90°C/mark 1/4. Heat the remaining 2tbsp duck fat in a heavy-based ovenproof frying pan on a medium heat. Season the (now legless) birds all over with fine salt and place them in the pan. Colour on each side until they are browned all over, then transfer them to the oven to continue cooking.
Step 6
After 15 minutes, check the temperature. You want the birds to reach 57°C at the thickest point – this should leave the meat moist and blush pink. Continue to check the meat regularly – the cooking should take 30-40 minutes in total. Once the birds are done, take them out and leave to sit somewhere warm.
Step 7
While all the meat is resting, cook the Brussels sprout tops in a casserole dish with a pinch of salt and the butter. Place on a medium heat with the lid on. Cook for 3-4 minutes, stirring regularly.
Step 8
Carve the breasts and serve with one leg per portion. Spoon over the pumpkin, spelt and juices, with the sprout tops and pickled quinces on the side
