Pheasant, avocado hot sauce & grilled romaine

Pheasant, avocado hot sauce & grilled romaine

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
2 tablespooons butter
100ml olive oil, plus extra for frying
2 teaspoons sea salt, plus extra for the pheasants
2 pheasants, giblets removed
1 onion, diced
5 garlic cloves, finely chopped
1 tablespoon thyme leaves
200ml chicken stock
2 dried chipotle chillies
175ml Ancho chilli oil
1 tablespoon smoked paprika
1 teaspoon dried oregano

For the lettuce

Quantity Ingredient
4 heads romaine lettuce, cut in half lengthways and the cut sides rubbed with olive oil
50ml lemon juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon red wine vinegar
4 anchovies in oil, finely chopped

To serve

Quantity Ingredient
8 tablespoons Avocado hot sauce

Method

  1. Put the butter and a slick of olive oil in a large heavy-based pot and heat. Salt the pheasants, then add to the pan and brown all over for about 3-4 minutes. Remove and set aside. Add the onion to the pot and cook for 5 minutes, before adding the garlic and thyme. Cook for another 3 minutes before returning the pheasants, breast side up, to the pan.
  2. Add the chicken stock, chipotle, wine, olive oil, paprika, oregano and the 2 teaspoons salt and enough water to cover the birds. Bring to the boil, then reduce to a simmer, covered, for about 25 minutes. Set aside to cool, then remove the pheasants and pull the meat away from the bones.
  3. Pour 500ml of the cooking liquid into another pot and slowly cook until the liquid has reduced by half, for about 10–15 minutes. Add the shredded pheasant and cook for another 5 minutes. Set aside.
  4. Now for the lettuce: heat a griddle pan until hot, for about 5 minutes. Add the lettuce and cook cut side down for 3 minutes. Set aside. To make the vinaigrette, whisk together the lemon juice, salt, black pepper, olive oil, red wine vinegar and anchovies.
  5. Pull the lettuce leaves apart to make individual ‘cups’ and pour over the vinaigrette. Add the pheasant and avocado hot sauce, and serve.
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