Pheasant Breast with Pearl Barley, Glazed Carrots and Spiced Dates

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 crowns of pheasant
• 500ml/18fl oz chicken stock
• 1 celery
• 1 leek
• 1 onion
• 2 garlic
• 400g/14oz pearl barley
• 500ml/18fl oz chicken stock
• 2 sprigs fresh thyme
• 5g fresh yeast
• 2 tbsp lemon vinaigrette
• 2 tbsp olive oil
• 2 shallots
• 1 tsp cumin
• 1 tsp caraway seeds
• 100g/3½oz lardo, finely diced
• 8 fresh dates
• 8 baby purple carrots
• 8 baby orange carrots
• 8 baby yellow carrots
• 100g/3½oz unsalted butter
• 2 tbsp olive oil
• 8 pieces of lion’s mane mushrooms
• salt and freshly ground black pepper
• 1 tbsp chopped chives
• 100ml/3½fl oz olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat oven to 400°F (200°C). Pat pheasant crowns dry and season with salt and pepper. Heat 2 tbsp olive oil in an ovenproof pan over medium-high, skin side down, and sear 4 minutes until golden.

2. Turn the crowns, transfer the pan to the oven and roast 12 to 15 minutes until the thickest part reaches 165°F (74°C). Rest the meat on a board for 5 minutes before slicing off the breast.

3. Warm the 2 tbsp olive oil in a heavy pot over medium. Add the lardo and cook gently until the fat renders and the bits turn crisp. Add finely diced celery, leek, onion, shallots and crushed garlic and cook 6 minutes.

4. Stir in the pearl barley, cumin and caraway seeds for 1 minute. Add one 500ml/18fl oz portion of chicken stock and the thyme. Simmer covered over low heat for 30 to 35 minutes, stirring occasionally, until tender.

5. Whisk the 5g fresh yeast into 2 tbsp of the warm second stock and let it sit 10 minutes. Stir it through the cooked barley with the lemon vinaigrette and chopped chives, then season with salt and pepper.

6. Trim the carrots, leaving a little green top. Put them in a wide pan with the remaining chicken stock, butter and a pinch of salt. Simmer uncovered, shaking the pan, until the liquid thickens into a glaze and the carrots are tender, about 10 minutes.

7. Pit the dates and warm them in a dry pan over medium-low with a little olive oil, cumin and caraway for 3 to 4 minutes until softened and fragrant. Keep warm.

8. Halve or slice the lion's mane mushrooms. Heat the 100ml olive oil in a clean frying pan over medium-high and fry the mushrooms in batches until golden. Drain on paper towels and season with salt.

9. Slice the pheasant breasts and arrange them over the barley with the glazed carrots, spiced dates and mushrooms. Finish with a spoon of the remaining vinaigrette and serve warm.