| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Pheasant |
| 1 |
lb |
Unsalted butter |
| 8 |
|
Garlic cloves |
| 2 |
tb |
Shallots; finely diced |
| 1/2 |
ts |
Grated nutmeg |
| 8 |
|
Black peppercorns |
| 6 |
|
Juniper berries – 3 whole; 3 cracked |
| 1 |
ts |
Grated orange zest |
| 4 |
|
Pieces orange rind |
| 1/2 |
pt |
Dry white wine |
| 1/4 |
pt |
Gin |
| 2 |
ts |
Fresh thyme leaves |
| 1 |
lb |
Chicken livers |
| 12 |
oz |
Clarified butter |
|
|
Salt and pepper |
INSTRUCTIONS
Sear the pheasant in butter until brown on all sides. Place in a casserole
dish with the garlic, nutmeg, peppercorns, 1tsp thyme leaves, 3 juniper
berries, orange rind, gin and wine. Flamb. for a few seconds, then put the
lid on the dish and cook at 200C for 20 minutes. Remove the pheasant when
cooked and allow to cool. Reduce the cooking liquid until 4tbsp remain, and
then strain and set aside.
Pan fry the chicken livers in butter until brown outside and pinkish in the
middle. Remove and set aside. Add 2tbsp finely diced shallot to the butter
in the pan and cook until soft. Place the livers and shallots in a food
processor with 1/2lb softened butter and the pheasant cooking juices, and
blend until smooth.
Strip the meat from the pheasant and discard the skin. Roughly dice the
meat and fold into the chicken liver puree. Pack into a dish and when
cooled, pour over 12oz clarified butter. Sprinkle with thyme leaves, pepper
and cracked juniper berries.
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