Kokova Magazine

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.