Delicious combinations
Parma Ham Wrapped Pheasant Breast with Wild Mushrooms served garlic pomme puree
Wine suggestion: Red Douro Valley wine
Serves 4
Ingredients:
4 pheasant breasts
8 slices of Parma Ham
30g butter
Off cuts of Parma Ham, Diced
12 baby onions/shallots, peeled
300g wild mushrooms
1 head of garlic, baked at 160°C
Red wine
Beef Stock
Thyme
Bay leaf
Salt and black pepper, to season
For the garlic pomme puree:
2 white potatoes, peeled and diced
100g butter, cubed
Splash of milk
1 head of garlic, baked at 160°C
Preparation:
Wrap each one of the Pheasant breasts in two slices of Parma Ham. Heat the butter in an ovenproof frying pan and when bubbling, add the Parma ham wrapped pheasant breasts into the pan and brown for 2 minutes on each side until golden brown. Remove from the heat and transfer to the oven. Roast for 8-10 minutes or until cooked through.
While the Pheasant is cooking in the oven, prepare the sauce by adding the onions and diced cuts of Parma Ham into another frying pan well heated on the stove. Cook all ingredients until well coloured. Increase the heat and add wild mushrooms, garlic, and red wine into the pan. Add reduced beef stock, thyme and bay leaf, and reduce heat.
To serve with pomme puree: Pass the potatoes through a ricer. Add butter and milk. Push out the roasted flesh of garlic and stir in to the pureed potatoes.
With an oven cloth remove the frying pan from the oven. Transfer the pheasant to a board and cover with foil then leave to rest for 5 minutes.
When everything is ready, spread the pomme puree across the plates, place the Parma Ham wrapped Pheasant breasts on top, dress with the red wine reduction and mushroom sauce and decorate with a few sprigs of thyme.
