Ingredients (Serves 2)

For the pheasant breast:

2 pheasant breasts (save the carcass)
1 garlic clove

For the fondant potato:

2 sweet potatoes
2 garlic cloves
3- 4 Thyme stalks
Salt and pepper
Chicken stock
Butter

For the spinach:

2 large handfuls of picked spinach
Grated nutmeg
Salt and pepper
Knob of butter

For the pheasant jus:

Pheasant carcass
Thyme stalks
1 garlic clove
1 onion
1 carrot
50 ml red wine
75 ml chicken stock

Peel and cut the sweet potatoes into large 2 inch cubes, place in a baking tray

Add the butter, 3 - 4 thyme stalks, 2 garlic cloves crushed and cover with chicken stock, braise in the oven for about 20 minutes, or until the potato is soft.

Meanwhile, season the pheasant breasts and place in a large hot oiled frying pan, colour on both sides and place in the oven for a further 8 – 10 minutes or until the juices run clear.

Blanch the picked spinach in boiling salted water drain well, sauté in a knob of butter, grated nutmeg and season if required.

For the pheasant jus, roughly cut the onion, carrot, garlic, and colour in a pan with the pheasant carcass add the thyme and the red wine and reduce.

Add the chicken stock and reduce once more.

Sieve the sauce and reduce until it is of the thickness to coat the pheasant

Recipe courtesy of
The Compasses at Pattiswick, Compasses Road, Pattiswick, Essex

www.thegreatpubcompany.co.uk