10th March 2018

Once again Michelin starred chef Martin Wishart helps us cook up a storm with a simple yet delectable fine dining recipe you can show off with this winter.

Best of the Season

Probably the most popular of British game birds, pheasants are at their best in November to January. Traditional cooking methods include roasting or cutting them into joints for braising. To develop the birds’ flavour and tenderise the flesh, they need to be hung in the correct conditions for about a week.

A young pheasant hen has the best taste and is good to roast. Older birds are better cooked in the casserole pot. This dish however utilizes the meat in a different way. The flesh is chilled and blended in a food processor and then mixed with cream and eggs to form a mousse. Its then shaped into sausages and steamed.


For the pheasant
200g skinless pheasant breast meat
2 egg whites
140 ml cold double cream
1 tbsp brandy
12 turns of ground white pepper
Pinch of salt

Place the meat in a food processor and blend until smooth. Add the egg white and blend until fully incorporated. Transfer to a large bowl and place in the fridge to chill for 1 hour.
Fold in the cold cream until a smooth dropping consistency is reached. Add the brandy and season with salt and pepper. Return the mix to the fridge for 1 hour to allow the pheasant mousse to firm up.
Pipe 10 – 15 cm of the mix onto a piece of cling film (30 cm square) and roll into a sausage shape, and tie a knot at both ends.
Arrange the boudin in a hot steamer and cook for 6 – 8 minutes so they become firm. Remove and allow them to rest for 5 minutes.

For the chestnut and apple
2 Braeburn apples
150g cooked sweet chestnuts (marrons glacé)
75g unsalted butter
200ml fresh chicken stock
100ml rich Madeira

Peel the apples and cut into 1 cm thick wedges, removing the core. Set aside.
Gently warm a sauté pan with ½ of the butter, when it starts to foam add the chestnuts to the pan and sauté them for 1 minute.
Add the Madeira and reduced to a glaze. Then pour over the chicken stock and cook on a high heat until it has reduced by ¾ volume.
Add the remaining butter and the apples and cook for 2 minutes or until the liquid has become a thick glaze. Adjust the seasoning to taste with salt

To serve
Re-heat the pheasant boudins in the steamer until warm. Gently remove them from the cling-film and place them on a large serving dish.
Spoon the apple and chestnut mix over the boudins and drizzle with the juices that are left in the pan.

Visit Restaurant Martin Wishart in Leith, The Honours in Edinburgh and Glasgow and Martin Wishart at Cameron House


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