Wild Garlic is a foragers delight and can be used for a whole host of recipes. It is great for campfire cooking and we will share with you our favourite AH Wild Garlic Pesto recipe another time! 🙂
Do make sure you pick the right thing – Wild Garlic – and not any other wild flower (like Lilly of the Valley for example) which may be poisonous.
Pheasant Breasts with Wild Garlic Leaves
This has got to be one of those angelic food combinations…quick, easy; food from the Gods.
I know not everyone likes pheasant, but please try this, and if you simply can’t face pheasant breasts, or can’t get hold of them then mini-chicken fillets work almost as well.
4 x decent sized pheasant breasts or 8 mini-chicken fillets
A really good sized bunch of wild garlic leaves, foraged hopefully as I’m not sure you can buy these at any supermarket yet! Best picked in April and May, fresh, and often found near Bluebell woodland at the same time the bluebells are flowering.
- Take your pheasant breasts of your whole pheasants and set aside the rest of the pheasant to make stock (recipe follows with Dutch Oven instructions!).
- Once you have your pheasant breasts off the bone, simply take your frying pan over a medium hot fire (coals still red, with a small amount of grey ash showing, no big flames left) and heat a really generous knob of butter in the frying pan (about 100g for 4 breasts) until it is almost browning.
- Pop your pheasant breasts into the pan, and cook until just done and golden brown (they will be moist and amazing if done right). This is approx. 10-12 minutes, depending on the size of the breasts, heat of the pan etc.
- Mini-chicken fillets will take a bit less time so keep an eye on these and make sure they don’t become dry and yuck!
- Take these out of the pan when done, and set aside into another dish in the edge embers of the fire to stay warm, or stacked to the side of the frying pan, on the edge of the heat.
- Take your wild garlic leaves (I like the flowers too) and pop these in to cook in the remaining butter and let them just wilt.
- Serve up your Pheasant breasts with the wilted Wild Garlic, (making sure to scrape every last bit of buttery juice out of the pan) and a good hunk of crusty bread to mop up the juices. (PS – Wood Fired Rolls recipe to follow another time!)