Stuffed pheasant breast with fondant sweet potato, sweet garlic and pheasant jus

Ingredients

For the pheasant breasts

• 1 pheasant, breast fillets removed (reserve the carcass and legs)
• salt and freshly ground black pepper
• 1 tbsp olive oi
• 3 tbsp chopped fresh parsley
• 1 tbsp lemon zest
• 1 garlic clove, chopped

For the fondant sweet potato

• 2 tbsp butter
• 3 x 1cm/½in slices sweet potato, peeled
• 3 garlic cloves, peeled and crushed
• 100ml/3½fl oz boiling water
• salt and freshly ground black pepper
• 2 tbsp butter

For the jus

• 2 tbsp vegetable oil
• 1 pheasant, reserved legs and carcass only (see above)
• 2 garlic cloves, skin on, crushed
• 2 carrots, peel only
• ½ small onion, chopped
• 50ml/2fl oz red wine
• 50ml/2fl oz hot chicken stock
• 3 sprigs fresh parsley
• 2 tbsp butter

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pheasant breasts, season the pheasant breasts, to taste, with salt and freshly ground black pepper.
3. Heat the oil in an ovenproof frying pan over a medium heat, add the pheasant breasts and fry for 3-4 minutes on each side, or until golden-brown on all sides.
4. Transfer the pheasant breasts to the oven and roast for 5-6 minutes, then remove the pheasant from the oven.
5. Using a sharp knife, make a deep cut in the side of the pheasant breasts to create a 'pocket'. Stuff the pocket with the parsley, lemon zest and garlic.
   
   Technique: Zesting citrus fruit
   Watch technique1:02 mins
6. Return to the oven and continue to cook the pheasant for a further 3-4 minutes, or until cooked through. (The juices will run clear when the pheasant is pierced in the thickest part with a skewer.) Set aside to rest on a warm plate.
7. Meanwhile, for the fondant sweet potato, heat the butter in a separate frying pan, add the sweet potato slices and garlic and fry for 3-4 minutes, or until softened.
8. Add the water and season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and cook over a low heat for 5-8 minutes, or until the sweet potato is tender. Set aside.
9. For the jus, heat the oil in a frying pan over a medium heat, add the pheasant legs and carcass, garlic, carrot peel and onion and fry for 5-8 minutes, stirring regularly, until the pheasant legs are golden-brown and the vegetables have softened.
10. Add the wine, bring the mixture to the boil and boil for 1-2 minutes, or until the volume of liquid has reduced by half.
11. Add the stock and parsley, bring to the boil, then reduce the heat and simmer the mixture for 3-4 minutes, or until the volume of liquid has reduced by half.
12. Heat a separate pan over a medium heat. Pass the jus mixture through a fine sieve into the hot pan. Bring the sieved liquid to the boil, then reduce the heat and simmer for 3-4 minutes, or until the volume of liquid has reduced by a third. Stir in the butter until melted.
13. To serve, carve the stuffed pheasant breasts into three or four slices. Spoon the fondant sweet potato into the centre of each of two serving plates, place the pheasant breasts on top, and drizzle the pheasant jus around the edge of the plates.