Pascal’s Pheasant Kiev

The Park Tower Knightsbridge, a Luxury Collection Hotel, London, is celebrating the autumn hunting season with the launch of a mouth-watering Game Menu in its cosy Hyde Bar.

The Hyde Bar Game Menu has been devised by The Park Tower Knightsbridge’s acclaimed Executive Head Chef, Pascal Proyart.  Best known for his sublime fish and seafood creations, Chef Proyart is also a keen hunter with a passionate belief in the benefits of following food from its origins on the land or in the water, to the enjoyment of it on the plate.

Here, he presents his take on Pheasant Kiev: cooked in filo pastry with garlic butter, cinnamon and honey

Ingredients

For two pheasant pastries:

• 2 pheasant breasts
• 24 sheets of filo or 4 spring roll papers
• 60g butter
• 10g honey
• A touch of cinnamon
• 1 tbsp chopped parsley with a pinch of thyme added
• 1 whole lemon cut in half

For the garlic butter:

• 500g unsalted butter
• 50g curly parsley
• 25g garlic
• 25g shallots
• 5g salt
• 5g white pepper
• Good dash of Ricard or Pernod

Method

For the garlic butter:

1. Leave the butter at room temperature until softened
2. Chop the garlic, shallots and parsley roughly. Beat the butter with a food processor, then add the chopped garlic, shallots and parsley and season with salt and pepper. Finish with a good dash of Ricard or Pernod.
3. Blitz it in the food processor until it forms a smooth green butter. [N.B.  If you make more of this than required for the recipe, you can roll it in cling film and easily keep it in the freezer for use in other recipes].

Do the pheasant pastry:

1. Pre-heat the oven to 180C.
2. To prepare the honey butter, melt 60g butter with 20g honey and a touch of cinnamon in a small pan.
3. Then take the skin off the pheasant breast and separate the fillet from the breast.  Open the fillet in two with a knife without separating the meat. Then flatten both parts by putting them between two layers of cling film or parchment paper.  Flatten gently with a meat tenderiser or small casserole dish to a thickness of about 3mm.
4. Take a good dollop of garlic butter and spread it on the larger piece of pheasant.  Lay the smaller part on top of it and seal off the edges.
5. Take two sheets of filo pastry.  Brush each layer well with some of the honey butter and sprinkle a little chopped parsley and thyme over it.  Place one sheet on top of the other to form a double layer.
6. Place the stuffed pheasant breast on the sheets.  The edge of the breast must be in the middle of the pastry disc so you can fold it properly and shape a half moon. Press the edges of the pastry sheet together so they stick together (this is important so that they do not come open when frying the kievs).
7. Gently heat a little vegetable oil in a frying pan.  Place the pheasant kievs in the pan and cook slowly on one side for about 3 minutes until golden.  Flip it over and finish it off in the over for another 4-5 minutes until the other side is golden.  The pheasant should be just cooked and still moist.

This dished can be served with mash and salad – simple but very affective and delicious. Enjoy!

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