Smoked Pheasant Salad With Blood Orange, Radicchio, Fennel & Toasted Cobnuts
For the smoked pheasant
- 100g salt
- 100g brown sugar
- 2 tsp juniper berries
- 4 bay leaves, shredded
- 8 black peppercorns, crushed
- 2 pheasant breasts
- Smoking wood chips
For the dressing
- 50ml blood orange juice
- 2 tbsp sherry vinegar
- 100ml hazelnut oil
- 1 tsp Dijon mustard
- Salt and pepper
For the salad
- 1 head of radicchio
- 1 bulb fennel, finely shredded
- 2 blood oranges, segmented
- 2 tbsp chopped chives
- 50g cobnuts, peeled and toasted
Through the autumn and winter months, game and other seasonal wild food is celebrated at Daylesford. Pheasant, often only served as a roast whole bird, has a delicate gamey flavour and tender texture when cooked more gently. We have recently started smoking pheasant and have found it works beautifully in salads or served as a nibble with bread and pickles when cooked this way. Try our smoked pheasant salad as a healthy and lighter alternative to heavy game dishes.
To explore more of our delicious game recipes, click here.
METHODDIFFICULTY: Easy 1 HR 30 MINS
Begin by smoking the pheasant. To prepare it for smoking, mix together the salt, sugar, juniper, bay leaves and peppercorns in a small bowl. Spread half of the mixture over the bottom of a shallow dish and place the pheasant breasts on top. Cover with the remaining salt and sugar mixture and pat down gently. Leave to one side to cure for 60 minutes.
Preheat the oven to 180°C. Remove the pheasant from the brine and rinse off any of the remaining cure, then pat it dry with kitchen paper. Place the smoking chips in an old roasting tin over a high heat until the chips begin to smoke, then add a wire rack over the tin, laying the pheasant on top of it. Cook it in the centre of the oven for 10-12 minutes, or until the pheasant is cooked through.
Once it is cooked, lift the pheasant from the rack and allow to cool before finely slicing it.
For the dressing, simply whisk together all of the ingredients until well combined.
To assemble the salad, gently tear the leaves from the head of radicchio and arrange over four plates. Top with the shredded fennel, orange segments and sliced smoked pheasant, followed by the chives and cobnuts. Drizzle with the dressing, serve and enjoy.