Poached Pheasant, Wild Rocket & Red Onion Chutney Sandwich Recipe

Prepare poaching liquid

In a shallow saucepan just large enough to hold the pheasant breasts in a single layer, combine the chicken stock, white wine, halved shallot, crushed garlic, bay leaf, peppercorns, thyme and salt. Bring the mixture to a gentle simmer over medium heat — do not boil.

Poach pheasant

Reduce heat to low so the liquid is barely moving. Submerge the pheasant breasts in the liquid. Poach gently for 10–12 minutes, or until an instant-read thermometer inserted into the thickest part reads 65–68°C (149–154°F). Timing may vary slightly depending on thickness.

Rest and slice

Using tongs, transfer the pheasant to a plate and loosely tent with foil. Let rest for 5 minutes, then slice the breasts thinly across the grain into 3–4 mm slices. Reserve 1–2 tablespoons of the poaching liquid to moisten the slices if desired.

Caramelize onions

Heat the olive oil and butter in a medium frying pan over medium heat. Add the thinly sliced red onions and a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until the onions are soft and beginning to caramelize.

Add sugar and deglaze

Stir in the brown sugar and continue cooking for 1–2 minutes until the sugar dissolves and begins to glaze the onions. Pour in the red wine vinegar and the port or red wine if using, scraping any browned bits from the pan with a wooden spoon.

Simmer to chutney

Reduce heat to low and simmer gently for 6–8 minutes until the mixture is thick and jammy. Stir in the Dijon mustard, season with the measured salt and black pepper, and taste-adjust as needed. Remove from heat and let cool to room temperature; chutney will thicken further as it cools.

Prepare bread and dressing

Slice the sourdough or ciabatta across to make sandwich portions. Lightly toast the cut faces if desired. In a small bowl, stir the softened butter with the mayonnaise (if using), lemon juice, 1/2 tsp salt and 1/2 tsp pepper to make a seasoned spread.

Dress rocket

Place the wild rocket in a bowl, toss with a pinch of salt and a light drizzle (about 1 tsp) of olive oil or a squeeze of the lemon juice if you prefer. This keeps the rocket lively and prevents wilting.

Assemble sandwiches

Spread the seasoned butter mixture evenly on both cut faces of the bread. Spoon a generous layer (about 1–1.5 tbs) of the red onion chutney onto the bottom slice. Arrange a layer of sliced poached pheasant over the chutney, drizzle lightly with 1–2 teaspoons of the reserved poaching liquid if the meat seems dry. Top with a handful of dressed wild rocket. Close the sandwich with the top slice of bread and press gently.

Serve

Cut the sandwich in half on the diagonal. Serve immediately while the pheasant is still slightly warm or at room temperature. Leftover chutney can be refrigerated for up to 5 days.