Pulled pheasant broth with sage and horseradish dumplings
- Preparation and cooking time
- Total time
- Serves 3-4
- 1 tbsp vegetable oil
- 2 carrots, finely diced
- 1 stick celery, finely diced
- 1 onion, roughly chopped
- 1 bay leaf
- 250g diced smoked pancetta or smoked bacon lardons
- 1 litre light chicken stock
- 2 sprigs thyme
- 1 sprig rosemary
- 2 cloves garlic, crushed
- 1 tsp tomato purée
- 1 pheasant, oven-ready (see notes below)
- 1 head Hispi or Savoy cabbage, shredded
- 2 tbsp butter
- 175g plain flour
- 75g shredded suet
- 1 tsp baking powder
- ½ a bunch sage, finely chopped
- a small bunch flat-leaf parsley, chopped
- 1 tbsp creamed horseradish
- STEP 1Heat the vegetable oil in a large pan over a medium heat and fry all of the diced vegetables with the bay leaf and pancetta until golden, the fat has rendered and the pancetta is crisp.
- STEP 2Add the stock, herbs, garlic and tomato purée, and bring back to the boil, stirring well to get all the chewy bits from the bottom of the pan. Lower the pheasant into the broth, turn down to a simmer and cook for 1 hour or until the meat falls easily from the bones.
- STEP 3Meanwhile, mix together the flour, suet, baking powder, sage, parsley and horseradish in a mixing bowl and season generously. Add 150-175ml of cold water to make a firm but pliable dough.
- STEP 4Gently lift the pheasant from the broth, remove the skin and bones, shred the meat, divide into warm bowls and return the broth to a simmer.
- STEP 5Dampen your hands and roll the dough into golf-ball-sized dumplings, add to the broth and cook for 8-10 minutes with a lid on until they are light and fluffy. Check the seasoning of the broth, adding more if needed.
- STEP 6Bring a large pan of water to the boil and cook the cabbage until tender, then drain really well and tip into a serving dish with the butter and some seasoning.
- STEP 7To serve, add the dumplings and a generous ladle of the broth to each bowl of pheasant, before adding a big spoonful of the buttered cabbage.