Poached Breast of Pheasant, Mushroom and Shallot Couscous
supplied by Ian MacNaught – Roman Camp Callander Perthshire
500g Mixed Mushrooms
1 litre fresh Chicken Stock
4 Pheasant Breasts
Season the Pheasant breasts,
place them into the stock together with the mushroom trimmings and
poach gently for 7-12 minutes, remove from the stock and keep warm.
Reduce remaining stock down to about 100-150 ml, pass through a
sieve to remove mushroom trimmings and add a little olive oil and
red wine vinegar to create a warm vinaigrette sauce. Check couscous
for seasoning and place onto heated plates, top with Pheasant Breasts,
spoon vinaigrette around and serve.
Peel and slice the shallots, place in a pan with a little oil
and cook for 5 minutes with a little colour. In another pot, put
chicken stock on and bring to boil, trim and chop the mushrooms,
keep the trimmings. Put the mushrooms into the pan with the shallots
and cook for a further 5 minutes. Put the couscous into a large
bowl, add the mushroom and shallot mixture, pour over 400 ml of
the boiling chicken stock and leave for 15-20 minutes, stir occasionally
with a fork.