Pan Fried Breast of Pheasant With Kohlrabi and Bacon Colcannon
Serves 4
Bring a large pan of salted water to the boil, add the kohlrabi, bring back to the boil and simmer for approximately 30 minutes until just tender.
Add the cabbage and cook for a further 3 – 4 minutes. Drain well, mash coarsely and return to the saucepan.
Add the bacon, butter, chives, cream and nutmeg and stir in well. Season with sea salt and black pepper, and keep warm.
Heat the oil and butter in a heavy based frying pan until foaming.
Add the pheasant breasts and fry for 4 - 5 minutes each side.
Remove from the pan and keep warm in a low oven. Drain off the excess fat then place the pan back on the heat and add the white wine.
Reduce by half, then add the stock and redcurrant jelly and bring to the boil.
Mix the cornflour with a little water to make a smooth paste, and stir this into the sauce to thicken. Season with sea salt and black pepper.
Slice the pheasant breast and arrange on a mound of colcannon.
Drizzle with the gravy, garnish with extra crispy bacon, if desired, and serve immediately.