Fortnum & Mason: Christmas & Other Winter Feasts

Pheasant is a bird that can tend towards the dry, thanks to a lack of natural fat. But pot-roasting is the ideal solution, as all that succulence is kept sealed inside the pot. Spiced red cabbage adds its vinegary kick, while the whole thing is soothed and mollified by a creamy swede sauce. This dish is the very essence of old-fashioned winter feasting.

& try with a glass of Fortnum’s Argentinian Malbec

SERVES 2

· 1 pheasant

· 3 tablespoons duck fat

· 1 onion, diced

· 1 carrot, diced

· 1 stick of celery, diced

· 2 garlic cloves, chopped

· 1 bay leaf

· a few sprigs of thyme

· 500ml brown chicken stock

· 80g pearl barley, soaked overnight in cold water and drained

· 30g butter

· 1 teaspoon chopped parsley

FOR THE RED CABBAGE

· ½ a small red cabbage, sliced

· 50g dark soft brown sugar

· 1 cinnamon stick

· 1 star anise

· 3 cloves

· 1 bay leaf

· grated zest of 1 orange

· a large glass of red wine

· 100ml red wine vinegar

· 200ml brown chicken stock

· 2 tablespoons redcurrant jelly

FOR THE SWEDE SAUCE

· ⅓ of a small swede, diced

· 1 small carrot, grated

· 120ml milk

· 1 garlic clove, crushed

· 1 small bay leaf

· 25g butter

· grated nutmeg, to taste

Prepare the red cabbage. Put the cabbage into a saucepan, add the sugar, spices, bay leaf, orange zest, red wine, red wine vinegar and brown chicken stock then bring to a simmer. Cover with a tight-fitting lid and cook gently for about an hour, until the cabbage is tender and nearly all the liquid has evaporated. Stir in the redcurrant jelly and season to taste.

Season the pheasant with salt and pepper. Heat the duck fat in a heavy-based casserole, then add the pheasant and cook over a medium-high heat until golden brown all over. Add the vegetables, garlic, herbs and stock. Bring to a simmer, then cover the pan and place in an oven heated to 180°C/Gas Mark 4. Cook for 15 minutes. Stir in the pearl barley, then return the casserole to the oven for another 25 minutes, or until the barley is tender and the pheasant is cooked. Remove from the oven and check the seasoning. The pearl barley mixture should have the consistency of a risotto; if it is too runny, simmer on the hob until reduced and thickened. Stir in the butter and parsley and set aside.

While the pheasant is cooking, prepare the swede sauce. Put the swede into a small saucepan with the grated carrot (this will help maintain the pale orange colour), add the milk, garlic and bay leaf and cook over a very low heat for about 15 minutes, until the swede is tender, stirring frequently so it doesn’t catch on the base of the pan. Remove the bay leaf, transfer to a blender and purée until smooth. Return to the pan, stir in the butter, nutmeg and some salt and pepper and heat through gently.

To serve, transfer the pheasant to a board and cut off the breasts and legs. Divide the swede sauce between 2 plates, pile up some pearl barley next to it, then place the pheasant legs and breasts on top. Add a spoonful of braised red cabbage to each plate.

GAME FAGGOTS WITH CELERIAC PURÉE AND CARROTS (#ulink_9f693451-5b97-5d4f-becf-824672e10519)

This thrifty British classic is a fine way to use up any game you have left in the fridge or freezer. These faggots have a wonderful succulence, thanks to the pork. It’s important that you make sure there’s at least 25 per cent fat in your mince. Caul fat is the feathery lining of the pig’s stomach. It may sound a little visceral, but worry not; it simply holds the faggots together and adds subtle richness. You should order it from your butcher in advance.

& try with cranberry sauce or redcurrant jelly and an Argentinian Malbec

SERVES 4

FAGGOTS

· 3 large shallots, chopped

· 2 sprigs of thyme, leaves removed

· 1 garlic clove, crushed

· 2 juniper berries, lightly crushed

· 50g butter

· 100ml red wine