Admirably

Pan-Fried Pheasant Breast with Gamekeeper’s Pie

A hearty gastropub-style dish featuring confit pheasant leg pies, pan-fried breast, buttery root vegetable mash, and a redcurrant jus.

DinnerHigh ProteinPheasantGameRoast
Estimated Nutrition
Calories
1213.1
kcal / serving
4852.4 kcal total
Carbs
46.6g
per serving
186.2 g total
Fat
87.1g
per serving
348.4 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
0.5
piece
Vegetable Stock Cube
2
tbsp
Redcurrant Jelly
Dairy
1
piece
Egg Yolk
Free-range
50
g
Butter
For pie mash
2
tbsp
Double Cream
25
g
Butter
For side mash
GrainsCereals
25
g
Plain Flour
For thickening pie filling
Liquids
1
l
Chicken Stock
Hot
Meat
2
piece
Pheasant
Young whole hens, jointed into breasts and legs, carcasses reserved
NutsSeeds
2
tbsp
Sea Salt
Crushed, for confit
2
piece
Garlic
Cloves, crushed
1
tbsp
Garam Masala
For confit
1
piece
Cinnamon
Stick
2
piece
Bay Leaf
0.5
tsp
Black Peppercorn
Whole
2
sprig
Thyme
Fresh, for stock
1
pinch
Nutmeg
Freshly grated
0.5
tsp
White Pepper
2
sprig
Thyme
Fresh, for frying breasts
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
OilsFats
340
g
Goose Fat
For confit and frying
1
tbsp
Olive Oil
For stock
1
tbsp
Olive Oil
For frying breasts
Vegetables
1
piece
Onion
Small, roughly chopped for stock
1
stalk
Celery
Roughly chopped for stock
1
piece
Carrot
Roughly chopped for stock
500
g
Potato
Floury such as Maris Piper, for pie topping
1
stalk
Celery
Finely chopped for pie filling
200
g
Swede
For side mash

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.