Asian pheasant au vin with wasabi mash and sprouting broccoli

Ingredients

  • 2 tbsp vegetable oil
  • 2-3 whole pheasants, broken down into pieces, bone in
  • black pepper
  • plain flour, for seasoning
  • 1 tbsp grated ginger
  • 2 tbsp diced Chinese bacon or pancetta
  • 1 tbsp chinese fermented black beans
  • 1 tbsp red chillies, thinly chopped
  • 12 cloves garlic, peeled but left whole
  • 8 fresh or canned Italian cipollini onions
  • 2 large carrots, cut into 3cm cubes
  • 2 sticks celery
  • 250 ml rice wine
  • 750 ml red wine
  • 2 bay leaves
  • 2 sprigs of thyme
  • 125 ml dark soy sauce
  • sliced spring onions, to garnish
  • steamed purple sprouting broccoli, to serve
For the wasabi mash:

  • 8 medium Golden Wonder potatoes, washed but left unpeeled
  • 2 tbsp butter
  • 2 cloves garlic, chopped
  • 250 ml double cream
  • wasabi, to taste
  • black pepper

Description

Stun Your Dinner Party Guests With Paul Bloxham's Sumptuous Wine-laced Pheasant, Regally Served On A Bed Of Creamy Mash

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