Ingredients

• 1 tbsp olive oil
• 4 pheasant crowns
• 1 tbsp oil
• 200g/7oz pancetta
• diced
• 100g/3½oz shelled hazelnuts
• 100g/3½oz Japanese panko breadcrumbs
• 4 sprigs fresh thyme
• leaves only
• 200g/7oz cooked chestnuts
• grated
• 1 cavolo nero
• cut lengthways
• 1 tbsp butter
• 1 tbsp butter
• 400g/14oz wild mushrooms
• cleaned

Directions

• For the roast pheasant with cavolo nero
• preheat the oven to 200C/400F/Gas 6.
• Heat a large overproof pan and add the oil. Once hot
• add the crowns and brown on all sides. Place in the oven to cook for eight minutes
• or until the juices from the thickest part of the meat run clear when pierced with a skewer.
• For the chestnut stuffing
• heat a medium frying pan and add the oil. Once hot add the pancetta and cook until crisp.
• Add the hazelnuts
• panko breadcrumbs and thyme and cook for a couple of minutes. Add the chestnuts and keep warm.
• For the cavolo nero
• heat a large pan of boiling water
• add the cabbage
• blanch for two minutes and then drain.
• Heat a large frying pan. Add the butter and cabbage and cook for a minute.
• For the mushrooms
• in a separate pan
• heat the butter and add the mushrooms. Cook for a couple of minutes.
• To serve
• place the cabbage in the centre of each of four plates. Cut the breasts from the pheasant and place on top.
• Top with the stuffing and garnish with the mushrooms.