Pheasant Porchetta Recipe

Preparation Instructions

1. 1

   Prepare the Pheasant Porchetta

   Preheat your oven to 180°C (350°F). Season the pheasant breasts with salt and pepper. Lay the pork belly flat and place the seasoned pheasant breasts in the center. Roll the pork belly around the pheasant breasts tightly, and tie with kitchen twine at intervals.

2. 2

   Roast the Porchetta

   Place the wrapped porchetta on a roasting tray and roast in the preheated oven for about 1 hour, or until the pork belly is crispy and the pheasant is cooked through. Let it rest for 10 minutes before slicing.

3. 3

   Prepare the Turnip Puree

   While the porchetta is roasting, peel and chop the turnips. Boil them in salted water until tender, about 15-20 minutes. Drain and blend with a bit of butter until smooth. Season to taste with salt and pepper.

4. 4

   Crispy Brussels Sprouts

   Trim and halve the Brussels sprouts. Heat olive oil in a pan over medium-high heat. Add the Brussels sprouts and sauté until golden and crispy, about 10 minutes. Season with salt and pepper.

5. 5

   Brown Butter Balsamic Sauce

   In a small saucepan, melt the butter over medium heat until it turns golden brown. Remove from heat, and slowly stir in balsamic vinegar. Let it cool slightly.

6. 6

   Herb Salad

   Toss the fresh herbs in a bowl with a drizzle of olive oil and a pinch of salt.

7. 7

   Plate the Dish

   Slice the porchetta and serve on a plate with turnip puree, crispy Brussels sprouts, and drizzled with brown butter balsamic. Top with the herb salad.