Thread: Something pheasanty...

Here it is...

Pheasant Cakes with Cabbage, Jeruselum Artichokes and Pear

Jeruselum Artichokes, called topinambour in French are native to Canada.




Serves four.

2 pheasant breasts
2 rashers streaky bacon
1/2 cup of fine bread crumbs
1/2 medium onion
1/8 of red capsicum
1/8 of green capsicum
three sprigs of parsley
1 egg, beaten
salt
mignonette pepper, or substitute with ground black pepper
2 tbsp cream
mayonnaise
chives to decorate
rice flour to coat
sunflower oil to cook

1/2 savoy cabbage
750g Jeruselum artchokes...weigh after peeling as they are knobbly and there is wastage
1 450g tin of pears

Start by cooking the artichokes first as they are slow to reach mashing point. When tender, mash. Cook the cabbage and drain. Drain the juice off the pears and mash. Add all to a pan and cook until reduced. Season with salt and pepper.
Mince the pheasant, onion, capsicum pieces, parsley. Add the beaten egg and cream and season. Have the pan hot and cook a little sample to do a taste test.
Spoon the mix onto the rice flour and coat to form into pancakes.
To serve, stack with vegetables. Spoon on some mayonnaise, and decorate with the chives.


Mignonette Pepper

If you want to make your own, use 2 tbsp cracked black pepper, 2 tbsp coarsely-ground white pepper, 2 cloves finely ground.