Salt-crust baked pheasant with truf­fle but­ter

The Field - - Country Estate -

Serves 4

Pre­heat the oven to 175°C/335°F/GAS mark 3.5.

Clean the in­side of the birds and stuff them with the gar­lic, one sprig of rose­mary each and the chopped mush­rooms.

Gen­tly slip your fin­gers un­der the skin around the breasts and push 30g of grated truf­fle but­ter into each bird.

Sea­son the birds all over and rub with a lit­tle olive oil.

Salt-crust pas­try

In a bowl or food pro­ces­sor mix the flour, salt and rose­mary, then add in the egg and wa­ter. Bring the mix into a ball.

Di­vide the dough into four balls with two balls be­ing slightly big­ger.

Roll out a small ball on a lightly floured sheet of bak­ing pa­per. It needs to be big enough to take one bird leav­ing a 6cm edge. Brush edge with cold wa­ter.

Take an­other lightly floured sheet and roll out a larger ball into a disc large enough to lay over the pheasant and cover the base. Lay the se­cond disc over the bird and press the edges of the two sheets of pas­try to­gether, crimp and cut to neaten.

Re­peat with the other pheasant and slip each of the birds onto a bak­ing tray. Bake in the oven for 1 hour, leave to rest for 10 min­utes then take to the ta­ble to crack open and top with the ex­tra truf­fle but­ter and sprigs of rose­mary.

Once you have wowed guests carve and serve pheasant from a plat­ter so the ined­i­ble pas­try doesn’t soak up the juice.

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