Pheasant & Roasted Shallot Shredded pheasant with sweet caramelised shallots

Servings: 2 - 4

Prep Time: 10 minutes

Cook Time: 1 Hour


8 Shallots - peeled

2 tbsp Olive oil

25g Butter

3 Pheasant breasts

2 tbsp Dry Sherry

1 lrg Potato - diced

2 medium Carrots - diced

565ml Chicken stock (1 pint)

2 tbsp fresh Thyme - finely chopped

1 tbsp Parsely - finely chopped

Salt and freshly ground Black Pepper


Preheat oven to 190ºc.

Toss the shallots in 2 tbsp of olive oil and roast in the oven for 20 mins until soft and caramelised. Heat the butter and remaining olive oil in a pan and seal the pheasant breast on both sides.

Add the sherry, bring to the boil, then simmer for 2 mins. Add the potato and carrots then stir for 1 min. Add the chicken stock, thyme and shallots, bring to the boil and simmer for a further 30 mins. Remove the pheasant breasts and put them to one side to cool.

Blend the liquor until smooth. Once breasts are cooled, shred the meat using 2 forks. Return the soup to the pan, season to taste, add the meat and parsely, then gently reheat for 5 mins and serve.