Pan Roasted Pheasant, Potato Dauphinoise with Le Gruyère, Chargrilled Hispi Cabbage & Redcurrant Jus

Pan Roasted Pheasant, Potato Dauphinoise with Le Gruyère, Chargrilled Hispi Cabbage & Redcurrant Jus by Ashleigh Farrand at The Kingham Ploug

A sensational pan roasted pheasant from Lincolnshire Game by Ashleigh Farrand at The Kingham Plough with a delicious world-award-winning Le Gruyère infused potato dauphinoise.


Serves 4

  • 4 pheasant supreme
  • 6 large maris piper potatoes
  • 300ml double cream
  • 200ml milk
  • 50g butter
  • 3 cloves garlic
  • 2 sprigs thyme
  • 80g grated Le Gruyère
  • 1 hispi cabbage
  • Seasonal vegetables to serve


1. Start by making the dauphinoise. Put the milk, cream, butter, thyme and garlic on the stove on low to infuse.
2. Meanwhile peel and slice the potatoes thinly (roughly 3-4 mm).
3. Once peeled and chopped, layer neatly into your ovenproof dish, seasoning every couple of layers. Pour the cream mixture on top, sieving out the thyme and garlic.
4. Cover in foil and bake for 25-30 minutes at 180c.
5. Once this time is up, add the cheese and return to the oven until golden and crispy.
6. While the potatoes are cooking, place the guinea fowl skin side down on a medium heat and start to crisp the skin.
7. Cut the cabbage into 4, leaving the root intact. Steam the hispi cabbage for 4-5 minutes and prepare any other vegetables to your liking at this time.
8. Pre heat a griddle pan and get some colour onto the hispi cabbage.
9. Once the skin is golden brown, flip the guinea fowl, and place in the oven for 7-10 minutes. Then let rest for 5 minutes before serving.
10. Once everything is cooked, carve the guinea fowl and serve up, finishing with the red currant jus.
Jus Method
1. First make a stock by roasting the chicken bones, and roughly chopped Mirepoix.
2. For the Mirepoix, use two large onions, 1 celery stalk, a few carrots and 1 garlic bulb.
3. Once roasted add to a large pan, covering in water and adding red wine, thyme and chopped tomatoes and 2 pig trotters. Allow to cook for 8-10 hours.
4. The pig trotters allow the stock to thicken as they release gelatine into the sauce and allow it to gain a beautiful shiny glisten.
5. They should be added after all the other ingredients as the gelatine may catch on the bottom of the pan if they are added first.
6. Pass the bones out of the stock and skim the fat off the top. Reduce by half.
7. Meanwhile, make a reduction by sweating off 3 shallots and 200g mushrooms. Cover in red wine and reduce until almost no liquid remains, then add this to the stock.
8. Continue to reduce together until the desired consistency is achieved, once ready, add thyme and allow to sit on a low heat for the thyme to infuse. Then season with salt and a little Cabernet Sauvignon vinegar. Season at this point to avoid the stock from being too salty and add the vinegar to create a richer finished product.
9. Pass through a fine chinois. And add red currant jelly to taste.
10. Alternatively, a good shop bought stock can be used, and follow from step 4.

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