Recipe: Pheasant Burger with smokey applewood & red onion jam

11
Nov
2009

Recipe: Pheasant Burger with smokey applewood & red onion jam

The pheasant burger and skinny fries

H&C has teamed up with Great Inns of Britain to bring you a delicious and innovative recipe, ideal for those cold winter days.

This superb recipe comes from Milsoms in Dedham, Essex.

Pheasant Burger with smokey applewood & red onion jam

Makes 4 burgers

What you will need:

6x pheasant breast
400ml red wine
juice & zest 1 orange
2 star anise
2 cloves
marinate over night

½ stick celery
1 whole carrot (peeled)
½ white onion
1 clove garlic
6 rashers of streaky bacon
salt/pepper

Put marinated breast, celery, carrot, onion, garlic & bacon through the mincer & season to taste

Form a 180-200gm burger & dust with flour

Red onion jam:

6 onions sliced
150ml red wine vinegar
300ml red wine
150gm dark brown sugar
put in a pan & shimmer until liquid is reduced

300ml port
season
Add and reduce until liquid is almost gone. should take about 1 ½ hrs on low heat

To form burger:

Cook burger pattie in a medium heat frying pan. When turned pattie over place a thick slice of smoked applewood cheese and let it melt over the pattie. Toast the bread roll, mix chiffenade of lettuce with mayo, salt/pepper & sliced beef tomato.

Put lettuce mix on top of the bottom bun top with the tomato, place burger pattie on top of that and finish with the onion jam. Serve with skinny fries. Enjoy!