Roast pheasant with clementine, onion, celery and rosemary stuffing (thanks to Crazy Squirrel for the inspiration)
Colcannon (I used a Hugh recipe, always trustworthy)
Steamed purple sprouting broccoli, cauliflower, and carrots
Sauteed leeks (with just a few sprays of olive oil)
And for dessert, poached pears in red wine (many thanks to Heston for his easy-to-follow version), with a dollop of reduced-fat creme fraiche and a square of Lindt dark chocolate.
Comments, concerns, complaints:
Roast pheasant dries out easily, despite constant basting. And although the breast meat is low fat, there's a congealed layer of fat between the skin and the meat. It's bitter and slightly annoying. I'm not sure I'll tackle it again at home; I'd like to see how someone else sidesteps this issue.
Colcannon - basically a mixture of potato, cabbage and onion - tastes lovely. But to get it right, I suspect, one needs to use bacon fat to fry it until crispy. I tried a mix of olive and groundnut oil, and could never get that crispness. But the mixture is lovely - colcannon mash it is!
The star of the show was the poached pears - it said to serve 2 per person, but that was more than enough! Next time I will poach them a bit longer - it will ensure that every bit of flesh gives in to that ripe lovely red colour.
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