2 pheasants crowns
2 tbsp goose fat
24 small button mushrooms
200g smoked bacon lardons
24 small pearl onions or shallots
2 tbsp olive oil
1 knob of unsalted butter
200ml red wine jus
Preheat the oven to 200°C
Season the pheasant crowns and seal on both sides in a little of the goose fat. Place them on their backs, breasts up. Cook them in the oven for 12-15 minutes. Allow to rest for 5 minutes. They should be cooked through but still pink.
Saute the shallots and the bacon lardons in the olive oil until golden brown, add the button mushrooms and the knob of butter. Season the garnish and cook until the onions and mushrooms are soft. Drain on kitchen paper and keep warm to one side
Heat up the red wine jus
Remove the breasts from the pheasant crowns to serve.
Spoon a portion of the mashed potato on to each plate. Arrange the bourguignon garnish on to the plate. Pour the red wine sauce generously over the pheasant breast. Finish with a sprinkle of finely chopped parsley.
Rather than stew for hours like a beef bourguignon, here we take the constituent flavours of a bourguinon cooked separately and combined on the plate to create a quicker dish.