Pheasant Roulades in Tomato and Mushroom Sauce, by José Souto
Try to prepare the sauce a day in advance for improved taste. To make the sauce, put half the butter into a frying pan and gently cook onions and garlic until soft. Add the white wine and reduce by two thirds. Add the mushrooms and cook for a further 2 to 3 minutes. When mushrooms are cooked, add the tomato purée and cook for 5 more minutes, then add chicken stock and reduce by half. Add the passata, season to taste and add the tarragon stalks. Simmer for about 20 minutes. 15 minutes in, remove tarragon stalks and add in the leaves.
Butterfly the pheasant breasts. Cover each one with Clingfilm and bash evenly with a meat tenderiser or rolling pin. Keep to one side.
Place the sausage meat in a bowl, add in the chives and sage, season and mix well. Divide the sausage meat mix into six 20g balls. Place each ball between two sheets of Clingfilm and roll out so that they’re the same size as the pheasant breasts and of equal thickness. Take off the Clingfilm and place the mix on top of each breast. Then, roll each breast into a roulade, starting from the top end and down to the tip.
Lay five overlapping slices of pancetta on large pieces of Clingfilm, three times the length of one roulade. Place each roulade on the pancetta slices and roll them up. Place each roulade on the edge of the Clingfilm and roll them in the Clingfilm tightly, then twist the ends and tie a knot on each one.
Then, put the roulades in boiling water and simmer for 15 minutes. Once cooked, snip off one end of the Clingfilm and allow to rest for 6 to 8 minutes. Any liquid that comes out can be added to the sauce.
Once cooled down, remove the remaining Clingfilm and pat dry with some kitchen paper. Fry the roulades in a little oil and the remaining butter, season and baste to colour. Once coloured, slice and serve with the sauce.
Recipe created by José Souto, image by Steve Lee.
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Prep time: 25 minutes
Cooking time: 40 to 50 minutes
½ onion, finely chopped
1 garlic clove, peeled and finely chopped
100ml white wine
100g button mushrooms, sliced
2 tsp tomato purée
200ml chicken stock
400ml tomato passata
3 tarragon stalks (keep the leaves)
6 skinless, boneless pheasant breasts
120g sausage meat
2 tsp chopped chives (approx. ¼ bunch)
1 tsp chopped sage (approx. 10 leaves)
30 slices unsmoked pancetta
Maldon salt flakes
Freshly ground black pepper