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By Mary Shaw
Tuesday, 27 February 2007
By Mary Shaw, head chef at The Lodge at Carfraemill www.carfraemill.co.uk
Pheasant with lovage crumble
Serves 2
Ingredients
1 pheasant
7 oz butter
1 clove garlic
4 oz plain flour
1 glass red wine
1 handful porridge oats
1 bunch of lovage leaves
Remove breasts from bone and remove skin. Take out sinew and any visible shot. Put to one side. Then, remove the leg meat from bones and mince it coarsely. Add 4 oz butter, seasoning, clove garlic and couple leaves of lovage. Blitz again. Roll in cling film and leave to set. Using the carcass to make a reduced pheasant stock. Add the red wine and reduce again. Season to taste.
For the crumble: Mix 4 oz plain flour, 3oz butter, a handful of porridge oats and 2 teaspoons of chopped lovage. Rub into breadcrumbs then rub a bit more to bring slightly together. Scatter onto baking sheet and cook gas mark 5 till just coloured. Cut 2 slices from cling filmed roll of leg meat and sear to colour. Sear breasts and place them both in oven at gas mark 6 for 10 minutes. Heat red wine/stock reduction. Put crumble in oven for 2 minutes. Remove breast from oven and rest. Place leg meat croute on plate and top with sliced breast, drizzle red wine reduction around plate and scatter crumble round edges.
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