Scottish Cooking, Roast Breast of Pheasant with
Apricots and Sweet Chestnuts

Recipe:
4 boneless breasts of pheasants
500g of dried apricots
500g herby pork farce
200g of chestnuts
Aberlour, 10 year old whisky
Chopped sage
6 chopped shallots
250g of crepinette
500ml cream
100g good coarse grain mustard
salt & pepper
white wine
chicken stock

Method:
Pre-soak the apricots in boiling water for 20 minutes
Cool apricots and cover with Aberlour whisky to your own preference
Spilt the breast of pheasant in half - on one side spread with pork farce, sprinkle with chopped sage and shallots and place in the centre a good helping of marinated apricots and 2 whole chestnuts. Fold back together, cover with crepinette and cook in a pre-heated oven tray for about 20 minutes in a hot oven. Deglaze the oven tray with chicken stock and white wine. Add cream and coarse grain mustard, salt and pepper to taste. Add whisky to taste. Serve with chateau potatoes and pureed celeraic.

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