Main · Season 2

Roast Pheasant with Vincotto and Celeriac Puree

Name: Roast Pheasant with Vincotto and Celeriac Puree
Yield: : 4
Ingredients: 1 cup pearl barley; 750ml vegetable or chicken stock; ¾ cup raisins; ½ cup verjuice; 1/3 cup pine nuts, toasted; 2/3 cup roughly chopped parsley; 2 tablespoons red wine vinegar; 1 tablespoons vincotto; ¼ cup extra virgin olive oil; 1 large celeriac, peeled, grated; 30g butter; 300ml milk; 2 bulbs baby fennel, or 1 large bulbs fennel; 1 tablespoon vegetable oil; 4 pheasant legs (removed from 2 whole pheasants); 1 tablespoon olive oil; 6 sprigs thyme, leaves only; Zest of 1 orange; 1 teaspoon juniper berries; ½ cup toasted walnuts; 2 tablespoons chopped parsley; 3 baby orange carrots; 3 baby purple carrots; 3 baby white carrots; 1 tablespoon vegetable oil; ½ teaspoon cumin seeds; 1 orange, peeled and sliced into rounds; 1 blood orange, peeled and sliced into rounds; 2 tablespoons olive oil; 2 teaspoons lemon juice

Callum Hann

Contestant · 19 Aug 2012

View full method on 10 Play ↗ Open in The Pass

: 4

Serves

Components

Ingredients

Season

Ingredients

Pearl barley, raisin, pine nut and parsley salad

1 cuppearl barley

750mlvegetable or chicken stock

¾ cupraisins

½ cupverjuice

1/3 cuppine nuts, toasted

2/3 cuproughly chopped parsley

2 tablespoonsred wine vinegar

1 tablespoonsvincotto

¼ cupextra virgin olive oil

Celeric puree

1 largeceleriac, peeled, grated

30gbutter

300mlmilk

Caramelised fennel with walnuts and pheasant legs

2 bulbs babyfennel, or 1 large bulbs fennel

1 tablespoonvegetable oil

4pheasant legs (removed from 2 whole pheasants)

1 tablespoonolive oil

6 sprigsthyme, leaves only

Zest of 1 orange

1 teaspoonjuniper berries

½ cuptoasted walnuts

2 tablespoonschopped parsley

Carrot, orange and burrata salad

3 babyorange carrots

3 babypurple carrots

3 babywhite carrots

1 tablespoonvegetable oil

½ teaspooncumin seeds

1orange, peeled and sliced into rounds

1blood orange, peeled and sliced into rounds

2 tablespoonsolive oil

2 teaspoonslemon juice

1 tablespoonroughly chopped coriander leaves

1 freshburrata (cream filled mozzarella balls, available at delis)

Good quality sliced bread, brushed with olive oil and toasted, to serve

Roast pheasant with vincotto sauce

2 tablespoonsvegetable oil

2pheasants, legs removed

1 tablespoonslemon juice

¼ cupvincotto

1Lgood quality chicken stock, reduced to 500ml

30gunsalted butter

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

GameMilkCreamFennelThymeParsleyCeleriacBerriesVinegarPine NutsVerjuiceChicken StockRaisinsPheasantBarleyAdult SupervisionDinnerLunchComfort FoodContestantRoasts

Recipe by Callum Hann, Season 2. Originally published by Network 10 on 19 Aug 2012.

Original on 10 Play ↗