Pan Roast Luss Estate Pheasant with Creamed Celeriac Puree, Roast Salsify and Pheasant Gravy by David Hetherington of The Loch Lomond Arms Hotel

The Loch Lomond Arms Hotel and the surrounding Luss Estates have a bountiful larder, and we are so very lucky to have the opportunity to showcase it. 

Just this week I received the most fantastic pheasant. Shot mere minutes away by our game keeper Ross, you can’t say fresher than that. They arrived in the kitchen and the excitement builds as the chefs have a brand-new project – there’s nothing quite like fresh game arriving at the back door.

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Prepared and ready for the oven, it’s time to create something tasty.

Ingredients: Serves 4

4 oven ready pheasant crowns

4 sprigs thyme

Salt and Pepper

200ml beef stock

100g butter

200g salsify (peeled, cut into 3 equal pieces and stored in acidulated water)

2 whole celeriac (peeled and diced)

400ml milk

1 little gem lettuce

Method:

  1. In a large pot, add the chopped celeriac, milk and 50g of butter, bring to the boil and simmer until the celeriac is soft, then blend in a food processor until silky smooth, season to taste.
  2. Lay your birds out on a tray, and season well, ensuring the body cavity is also seasoned.
  3. In a heavy bottomed pan, add a splash of oil, and put the birds in breast side down. Slowly increase the heat, and colour the pheasant all over. Add the thyme, and place in the oven breast side up, this time for around 10 minutes at 180ºC.
  4. Meanwhile, in a small sauce pan, place the salsify, enough water just to cover and 10g of butter, and gently simmer, very slowly until just tender.
  5. Peel the leaves off the little gem and wash.
  6. When the pheasant comes out of the oven, we need to let it rest, to allow all the succulent juices to flow through the bird. Take it out of the pan and leave it for approximately 5 minutes.
  7. While this is resting, put the pan back on the stove and add the beef stock, on a high heat, reduce the gravy by around ½, add in 30g of cold butter and work it into the reduced stock.
  8. To serve, pool a few spoons of celeriac puree into the centre of a bowl or plate. Carve the pheasant breasts off of the bone, and place on the puree with the salsify. Toss the gem leaves in a hot pan then arrange on the plate, drizzle with sauce and serve.

In association with Taste Communications.

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