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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

• 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

UK TV