Roast Breast Of Pheasant with Cavolo Nero and Chanterelle mushrooms

A pioneering study has shown for the first time that the brains of men and women are wired up differently, which could explain some of the stereotypical differences in male and female behavior.


This morning I was in the butcher buying pheasants, as I wanted to cook a thank you meal for Ryan our locksmith who helped us out this week. We had a hen party on, and one of the chef’s lost their key; Ryan saved the day! The butcher told me that male pheasant’s have a leaner breast bone, although he was unable to confirm if the female birds were better at exchanging luxury goods and comparing bags with each other.


Back at the cookery school I got to work on the meal, stuffing the pheasants with garlic, thyme, rosemary and covering the breasts with rashers of bacon. The game was then roasted in the oven for 45 minutes on 150oC, the last 10 with the bacon taken off. The bacon was then chopped into lardons, fried in a pan with olive oil and garlic, after which I added the cavolo nero and chicken stock, cooking for 15 minutes with the lid on. The final part of cooking involved reducing the remaining stock down to a syrup. The mushrooms were fried for 3 minutes over a gentle heat in unsalted butter.


As we enjoyed our meal I asked Ryan if he was able to unlock the mystery of why we men are so rubbish at multi-tasking, although he was eating so couldn’t answer.





Serves 2


1 Pheasant

1 bulb of garlic, cloves peeled and chopped

1 small bunch of fresh thyme

3 medium sized twigs of Rosemary

4 rashers of streaky bacon4 large leaves of cavolo nero

1 l fresh chicken stock

1 hand full of Chanterelle Mushrooms

15g unsalted butter

Seasoning and Extra Virgin Olive Oil