Game is on the menu this November at Ufford Park Woodbridge
Come and sample our delicious pan fried pheasant breast steeped in a rich red wine sauce, accompanied by a celeriac and potato mash with tender baton carrots.
This seasonal dish is being served in the restaurant for the rest of November between 6:30pm and 9:30pm. All the ingredients have been locally sourced where possible and are reassuringly fresh to ensure nothing but the best quality here at Ufford Park Woodbridge.
Pheasant breast, shallow fried until almost cooked. Red wine, cream and seasoning added and reduced down
¼ red onion diced
150ml of red wine
2 small carrots
1 small celeriac
Salt & pepper to taste
Wash and peel the potato and celeriac before chopping into small squares, put on to boil for around 15 minutes before mashing.
Wash and peel the carrots, before cutting into even batons. These will need to be put into a pan of boiling water for around 5 minutes prior to serving to cook to a perfect texture.
Meanwhile put some cooking oil into a pan to shallow fry the pheasant breast until nearly cooked. Add the red wine, cream and seasoning and reduce down to finish off cooking the pheasant breast through.
Serve and enjoy!
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