This is one of our favourite show recipes.
If you have seen the Taste of Game kitchen out and about at shows and food festivals, you might recognise this recipe, developed for us by our Chef Richard Hunt.
Easy to make and great fun to eat.
Pheasant and apple bruschetta with horseradish mayonnaise
By December 1, 2016Published:
- Yield: 2 Servings
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
This is one of our favourite show recipes. If you have seen the Taste of Game kitchen out and about at shows and food festivals, …
- 2 pheasant breasts oven ready
- 1 bunch thyme
- 50 gram Butter
- 1 Cox or crisp eating apple
- 2 slices bloomer bread
- 20 ml olive oil
- 2 cloves garlic
- 1 tsp good quality horseradish
- 2 tsps good quality mayonnaise
- 1 tsp fresh parsley chopped
- To prepare the bread, melt the butter with the olive oil and crushed garlic, liberally paint the bloomer bread and either char-grill or pan fry until crisp, keep warm.
- Season the pheasants breast and sear in a pan over a high heat until sealed. Turn the heat down and cook for 4 min each side until the breasts are just firm to the touch.
- Remove from the oven, season with salt and pepper and leave to rest for 5 minutes.
- To assemble the bruschetta, spread as much or as little of the horseradish mayonnaise as you wish on the bloomer bread.
- Top with the rocket leaves, slice the breasts and arrange on the rocket.
- Finely cut the apple into strips and top onto the pheasant.
Garnish with chopped parsley