Comments on: Slow-Cooked Pheasant, Pink Fir Fondant Potatoes and Celeriac Cream

By: Jamie

Jamie — Tue, 01 Nov 2011 17:02:26 +0000

Made this for 8 on Saturday – extremely well received and the precision of the sous vide is a revalation

By: Gourmet Chick

Gourmet Chick — Fri, 26 Nov 2010 21:09:43 +0000

Madalene – another beautiful seasonal recipe, I was just on your site using your pigs cheek recipe for some inspiration

By: Jacky

Jacky — Thu, 25 Nov 2010 19:35:43 +0000

I want to cook this for Christmas but can’t find recipe for pheasant Madeira sauce. Would be grateful if you could tell me how to make it. Many thanks.

By: Chris Smith

Chris Smith — Wed, 24 Nov 2010 15:42:55 +0000

Love the recipe but dont have a water bath – considering steaming breasts wrapped in cling film – what do you think?

By: Madalene

Madalene — Wed, 24 Nov 2010 15:40:53 +0000

Dear Chris,

I think it’s a great idea. It will work just as well, remember to brown the outside in a knob of foaming butter in a frying pan.

Happy Cooking
Madalene

By: John Roper

John Roper — Tue, 23 Nov 2010 17:16:44 +0000

Had this for Sunday lunch yesterday with some friends, used my Sousvide Supreme water bath for the first time worked a treat. Great flavours and everyone loved the celeriac cream. Wellbdone again The Larder.

By: deana-Lostpastremembered

deana-Lostpastremembered — Tue, 23 Nov 2010 15:05:34 +0000

I’m making pheasant next week… thanks for the inspirational menu. Although I’m doing it under glass.. the sides you recommend are brilliant, as usual~~

By: Barry

Barry — Tue, 23 Nov 2010 08:07:34 +0000

The game season reminds of the glorious 12th when i opened the Albany Hotel in Glasgow…. oh so many years ago…. the things we used to do to be the first with the game on the menu…just to beat the central restaurant at that time… Pure magic is the only way to describe the contents of your page… plate presentation is superb… said that so often now…fir potatoes?? that’s a new one for Mauritius… keep at it girl… fabulous

By: Karen Blanshard

Karen Blanshard — Tue, 23 Nov 2010 07:31:38 +0000

I have read this recipe with interest as I am just buying a water bath for christmas! Could you please tell me what a cartouche is as in France its what you put into a fountain pen or a printer as it is a cartridge.

Thank you
Karen

By: Madalene

Madalene — Tue, 23 Nov 2010 07:30:57 +0000

Hi Karen,

A cartouche is a piece of grease proof paper that needs to be placed directly onto the surface of the boiling liquid or ingredients. It prevent oxidization and creates a steaming environment for the items cooking below, for purees it prevent the surface of the puree to dry out and form a hard crust.

Happy Cooking
Madalene