Made some boulangeres potatoes - sliced with onions, rosemary, thyme, cooked in stock.
Put the pheasant breasts in pan, coloured them, then roasted in foil in the oven.
This meant that the skin lost its crispness, but there were lots of lovely juices.
I put port, cider (cos it was lying around), juniper berries, redcurrant jelly in the pan to get all the meat juices. Reduced.
Plated up boulangeres with beans and carrots (i just wanted something green, and the co-op doesn't do greens or kale or purple sprouting).
Then added butter to the jus, and then strained it to remove thyme, juniper berries.
All done. It was very nice - strong rich flavour from the jus. Boulangeres was a bit too salty. I need to watch out with the new finer salt I've got. Haven't gauged how much to use yet.
Pheasant was totally delicious - moist, flavoursome, well seasoned (who knew?).
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