A delicious dinner party dish with most of the preparation done in advance…

Pheasant Roulades in Tomato & Mushroom Sauce

By Matt Gisby Published: March 20, 2020

  • Yield: 6 portions (6 Servings)
  • Prep: 25 mins
  • Cook: 50 mins
  • Ready In: 1 hr 15 mins

A delicious dinner party dish with most of the preparation done in advance...

Ingredients

Instructions

  1. Try to prepare the sauce a day in advance for improved taste. To make the sauce, sweat off onions and garlic in 10g of butter until soft. Add the white wine and reduce by two thirds. Add mushrooms and cook for further 2 to 3 minutes. When mushrooms are cooked, add the tomato purée and cook for 5 more minutes, then add chicken stock and reduce by half. Add the passata, season to taste and add tarragon stalks. Simmer for about 20 minutes. Fifteen minutes in, remove tarragon stalks and add in the leaves.
  2. Butterfly the pheasant breast and bat them out slightly. Place the sausage meat in a bowl, add in the chives and sage, season and mix well. Divide the sausage meat mix into six 20g balls. Place each ball between two sheets of cling film and roll out so that they’re the same size as the pheasant breasts and of equal thickness. Take off the cling film and place the mix on top of each breast. Then, roll each breast into a roulade, starting from the top end and down to the tip.
  3. Lay five overlapping slices of pancetta on large pieces of cling film (three times the length of one roulade). Place each roulade on the Pancetta slices and roll them up. Place each roulade on the edge of the cling film and roll them in the cling film tightly, then twist the ends and tie a knot on each one.
  4. Then, put the roulades in boiling water and simmer for 15 minutes. Once cooked, snip off one end of the cling film and allow to rest for 6 to 8 minutes. Any liquid that comes out can be added to the sauce.
  5. Once cooled down, remove the remaining cling film and pat dry with some kitchen paper. Fry the roulades in a little oil and the remaining butter, season and baste to colour. Once coloured, slice and serve with the sauce
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