Bacon-wrapped Breast of Wild Pheasant, Cassava Puree with Juniper & Clove, Marjoram, Pheasant Jus
This particular cassava had a spicy quality to it that seemed to fit well with the cold weather. I played off of this spice by adding some clove and juniper berries when boiling the root. I blended the fully cooked cassava with butter, cream and salt to make the puree.
The pheasant, which was shot by my father, was cut into long one inch pieces and seasoned with salt and pepper. I laid out strips of bacon on plastic wrap so that they overlapped each other. The seasoned pheasant breast was placed on the bacon and tightly rolled. The plastic wrap was tied of on each end and the pieces were placed in the fridge to chill. After unwrapping the pheasant breasts they were pan-seared on all sides and then placed in the oven and roasted to medium with a nice pink center. The breasts were then rested before being sliced into 1.5 inch pieces to serve.
The sauce is a reduction of pheasant stock made with roasted bones, leeks, onion, celery, carrot, garlic and winter spices. It was hit with a shot of sherry vinegar right at the end. The plate was garnished with freshly plucked marjoram leaves.
Wild Pheasant - Shot by my Father
Organic Cassava - Culton Organics
Organic Marjoram - Overbrook Herb Farm