Wild Acres Pheasant Roulade Recipe

Cooking Directions

1. 1

   Prepare Sweet Potato Purée

   Boil sweet potato cubes in salted water until tender, about 15 minutes. Drain and blend with butter until smooth. Season with salt and pepper to taste. Set aside.

2. 2

   Prepare Filling

   In a skillet, heat olive oil over medium heat. Add chopped salsify and cook for 5-7 minutes until tender. Add pork sausage, breaking it apart, and cook until browned. Stir in fresh herbs and season with salt and pepper.

3. 3

   Assemble Roulade

   Lay out a piece of plastic wrap. Spread the cooked sausage and salsify mixture evenly over the wrap. Roll tightly to form a log shape, twisting the ends of the wrap to secure. Refrigerate for 30 minutes to firm up.

4. 4

   Cook Roulade

   Preheat the oven to 180°C (350°F). Remove the plastic wrap and place the roulade in a baking dish. Bake for 25-30 minutes until cooked through. Let rest before slicing.

5. 5

   Prepare Grilled Figs

   In the same skillet, add figs cut-side down and cook for 2-3 minutes until caramelized. Remove from heat and drizzle with cognac. Flambé if desired for added flavor.

6. 6

   Make Cognac Gravy

   In the same skillet, add remaining cognac and simmer for 2 minutes. Stir to combine with the pan drippings. Thicken if desired with a cornstarch slurry.

7. 7

   Serve

   Slice the roulade and serve with sweet potato purée, grilled figs, and cognac gravy drizzled on top.