Yield: 1 servings
|1 pounds||Unsalted butter|
|8 \N||Garlic cloves|
|2 tablespoons||Shallots; finely diced|
|½ teaspoon||Grated nutmeg|
|8 \N||Black peppercorns|
|6 \N||Juniper berries - 3 whole; 3 cracked|
|1 teaspoon||Grated orange zest|
|4 \N||Pieces orange rind|
|½ pint||Dry white wine|
|2 teaspoons||Fresh thyme leaves|
|1 pounds||Chicken livers|
|12 ounces||Clarified butter|
|\N \N||Salt and pepper|
Sear the pheasant in butter until brown on all sides. Place in a casserole dish with the garlic, nutmeg, peppercorns, 1tsp thyme leaves, 3 juniper berries, orange rind, gin and wine. Flamb for a few seconds, then put the lid on the dish and cook at 200C for 20 minutes. Remove the pheasant when cooked and allow to cool. Reduce the cooking liquid until 4tbsp remain, and then strain and set aside.
Pan fry the chicken livers in butter until brown outside and pinkish in the middle. Remove and set aside. Add 2tbsp finely diced shallot to the butter in the pan and cook until soft. Place the livers and shallots in a food processor with 1/2lb softened butter and the pheasant cooking juices, and blend until smooth.
Strip the meat from the pheasant and discard the skin. Roughly dice the meat and fold into the chicken liver puree. Pack into a dish and when cooled, pour over 12oz clarified butter. Sprinkle with thyme leaves, pepper and cracked juniper berries.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.