Gluten Free Braised Pheasant
Gluten Free Braised Pheasant with Fondant Potatoes, Bacon, Herb Dumplings with Bramble, Herb Reduction by Michael McCamley, Head Chef, Venue Catering Gluten-free Chef of the Year winner.
Serves 2
Ingredients
- 1 oven ready pheasant
- 1 tbsp of ground nut oil
- 3 tbsps of brandy
- 1 tbsps of brown sugar
- 1 tbsp of honey
- 1 ½ pints of chicken or game stock
- 1 lemon
- 100g self raising gluten-free flour*
- 60g gluten-free suet*
- 1 tbsp chopped flat leaf parsley
- 1 sprig of thyme
- 1 bay leaf
- 1 stick of celery
- 3 slices streaky bacon
- 2 Maris Piper potatoes
- 6 button onions
- 1 carrot
- 4 asparagus tips
- 1 baby squash
- 8 button mushrooms
- 4 juniper berries
- 100g butter
- 2 cloves garlic
Procedure
- Prepare the vegetables and potatoes.
- Cut potatoes in a circle and trim edges then cook in garlic and butter.
- Preheat oven to 220°C.
- Season the bird with salt and pepper.
- Grease the roasting tray with groundnut oil and heat on the stove.
- Seal the bird, flesh side down for about 5 minutes until golden brown.
- Move pheasant from the tray, add all the vegetables, sugar, honey, stock and brandy to the tray and return to the tray.
- Cook on stove until simmering.
- Place in oven for 15-20 minutes.
- To make the dumplings, mix self raising gluten-free flour*, gluten-free suet and chopped parsley and add water. Roll into balls.
- Remove tray from oven and return to the stove top and add dumplings.
- Serve pheasant on top of the vegetables.
* Check your Food and Drink Directory for a suitable product.
Coeliac UK's Christmas list is available on the website www.coeliac.org.uk and is updated with additional festive products as they receive information from manufacturers.