Pheasant breast with truffles

Method

1. Chop the thigh meat and place in a food processor. Blitz to make a smooth paste. Lightly season with salt, pepper and a squeeze of lemon juice.

2. Add the cream and process to make a dense mousse. Fold in half a teaspoon of the chopped truffle.

3. Remove the fillet from the pheasant breast, and then open out the breast with point of a knife. Spoon in a little of the mousse, top with the fillet and reform the breast.

4. Set the oven to 200C/gas 6. Heat the oil and the clarified butter in pan until hot. Season the pheasant breast and lay presentation side down in the pan. Cook for three minutes and then transfer to the oven and cook for six minutes.

5. Remove from the oven and keep warm. Stir the honey into the pan and add one tablespoon of the stock. Reduce to a glaze and coat the breast.

6. In another pan, reduce the wine and remaining stock by two thirds. Check the seasoning and add the remaining chopped truffles. Serve with glazed seasonal vegetables.

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Ingredients

4 pheasant thighs, bonesless and skim removed
1 pinch salt and fresh ground black pepper
1 lemon juice
100ml double cream
1 small truffle, chopped
4 pheasant breasts, skinned
1 tbsp Olive oil
1 tbsp clarified butter
1 tbsp Honey
300ml fresh game or chicken stock
200ml White wine

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