Herb Crusted Pheasant, Salt Baked Celeriac, Pickled Blackberries + Black Garlic

Herb Crusted Pheasant, Salt Baked Celeriac, Pickled Blackberries + Black Garlic

Pheasant is one of the great markers of the British season, lean, delicate and best treated with care. This dish pairs Block pheasant with slow, salt-baked celeriac to draw out its natural sweetness, sharp pickled blackberries for balance, and a rich black garlic sauce to bring depth. Finished with a simple herb crust, it’s a plate that’s rooted in the field and the hedgerow, celebrating game at its best without overworking it.

Ingredients:

  • 4 pheasant breasts (or 2 whole pheasants, breasted)
  • 1 medium celeriac (about 800g)
  • 2kg coarse sea salt for salt baking
  • 4 egg whites
  • 200g fresh breadcrumbs
  • 50g fresh parsley, finely chopped
  • 30g fresh thyme leaves
  • 20g fresh rosemary, finely chopped
  • 200g blackberries
  • 100ml red wine vinegar
  • 50g sugar
  • 6 cloves black garlic, puréed
  • 100g butter
  • 200ml pheasant or chicken stock
  • Salt and pepper to taste

Method:

  1. For the salt-baked celeriac: Mix sea salt with egg whites to create a paste. Wrap whole celeriac in the salt crust, ensuring it's completely covered. Bake at 180°C for 90 minutes until tender when pierced. Remove from oven, crack open salt crust, peel and slice celeriac into thick rounds.
  2. For pickled blackberries: Combine vinegar, sugar, and 100ml water in a pan, bring to boil. Add blackberries and remove from heat immediately. Let cool completely in the pickling liquid.
  3. For herb crust: Mix breadcrumbs with chopped parsley, thyme, and rosemary. Season well.
  4. Season pheasant breasts with salt and pepper. Sear in a hot pan with butter until golden on both sides (about 2 minutes per side).
  5. Brush pheasant breasts with butter and press herb crust mixture onto the top of each breast.
  6. Finish in oven at 180°C for 8-10 minutes until just cooked through but still pink (internal temp 63°C). Rest for 5 minutes.
  7. For black garlic sauce: Heat stock, whisk in black garlic purée and reduce slightly. Finish with cold butter cubes, whisking continuously.
  8. For service: Place a round of roasted celeriac on each plate. Slice pheasant breast and arrange on top of celeriac. Add pickled blackberries around the plate.
  9. Drizzle with black garlic sauce and garnish with fresh herb leaves.


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