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BRASSERIE BLANC’S ROAST PHEASANT

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BRASSERIE BLANC’S ROAST PHEASANT

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Ingredients

4 grams game seasoning see recipe below
1 hen pheasant approx 700 gram (or 1kg cock pheasant)
25 grams Butter
roasting bag
50 millilitres Water
50 millilitres port reduced by half
1 sprig fresh thyme
roasting tin
Brasserie Blanc’s Best Game Seasoning
20 grams coarse sea salt
2 grams coarse ground black peppercorns
8 juniper berries
1/4 star anise
1 piece cinnamon stick 1cm
1 bay leaf dried
1/4 clove fresh garlic peeled
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

  • Brasserie Blanc’s Best Game Seasoning

Directions

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Today’s recipes dictate that we cook our pheasant at around 180º C, but this recipe follows the old traditional method, using a gentler ‘low & slow’ approach to get the most out of your game birds.

The trick here is to maintain as much moisture as possible during the cooking, using a very modern roasting bag. We realise that it is a whole new way of looking at game birds, but we guarantee you will be pleased with the succulent results. Adding a little water and reduced port also means you will have a delicious ready-made sauce for your pheasant, killing two birds with one stone, so to speak.

Brasserie Blanc’s Best Game Seasoning

  1. Blend all the ingredients in a food processor for around 2 minutes.
  2. Transfer to a container with a lid.
  3. Will keep fresh for several weeks refrigerated.

Pheasant in Bag

  1. Preheat a convection oven to 75º C
  2. In a heavy-bottomed frying pan over a low heat, very gently brown the bird all over in foaming butter.  Approx 5 minutes or until golden.
  3. Sprinkle the bird with the game seasoning.
  4. Place the pheasant in the roasting bag, and the bag onto the roasting tin.
  5. Add the water, reduced port and the sprig of thyme.
  6. Seal the bag with the tie.
  7. Cook the hen pheasant ( approx 700g ) for 3 hours @ 75º. Allow 4 hours for a 1kg cock pheasant.
  8. Remove the tie and strain any juices through a fine chinoise or muslin-lined sieve. You should have around 130ml.
  9. Reduce the cooking juices by half to leave a perfect jus for the bird.
  10. Remove the meat from the bird and decorate with roast winter vegetables.
  11. Pour over the jus and serve immediately.
  12. Enjoy!

Clive Fretwell

Clive Fretwell is the executive chef at Brasserie Bar Co., comprising Brasserie Blanc and The White Brasserie Company.

Clive began his post-graduate career at the Hotel Jarl in Norway, honing the art of cooking with game, before moving to Michelin-starred Hotel Richmond Geneva in Switzerland cutting his teeth in the hotel’s kitchen. From here he spent the next 13 years working for acclaimed chef, Raymond Blanc at his two Michelin star Oxfordshire restaurant and hotel, Le Manoir aux Quat’Saisons.

Whilst working with Raymond, Clive quickly progressed up the ranks from commis de cuisine to chef de cuisine, polishing his skills and developing an impressive repertoire of recipes. He then moved to Nico Central in Manchester, working as its head chef before becoming executive chef at Japanese restaurant group Itsu for four years in 1997. Clive’s natural flair for French food led to his next step as Brasserie Bar Co.’s executive chef working alongside his old mentor Raymond Blanc in 2002.

At Brasserie Bar Co. Clive has been charged with supervising menu development, food costing, a new training programme and new site openings. He has overseen Brasserie Blanc’s expansion to an 18-strong group and, having already successfully launched five pubs, will oversee the rollout of up to 20 over the next three years for The White Brasserie Company. Day-to-day Clive works closely with the head chefs to create a seasonal quarterly changing menu filled with authentic French dishes, with British classics added on the menus at The White Brasserie pubs. Signature dishes include pan-fried morteau sausage, ‘six hour’ beef short-rib and Scottish rope-grown mussels to name but a few. Clive is also in charge of discovering the next great protégé, which he does though his effective training programme and individual development courses for staff.

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