Pheasant dumplings, chestnut broth and Wiltshire truffle
Pheasant dumplings, chestnut broth and Wiltshire truffle
By: Brad Carter
Course: Starter

Brad demonstrated this delicious recipe in a Michelin – star challenge against Glynn Purnell on the Big Kitchen stage at the BBC Good Food Show Winter 2022!

Cooks in: Preparation Time: 30 mins, Cooking Time: 30 mins
Difficulty: Hard

Ingredients

For the dumpling  
225g pheasant mince 
25g oats 
4g fine salt 
2g white pepper 
3 sprigs thyme, leaves 
2 sage leaves, chopped 
1/2 egg 
1 dash of white wine 
1 tbsp cornflour, mixed with cold water  
1 packet won ton wrappers 

For the broth 
4 shallots, finely chopped 
1 white leek end, finely chopped  
2 cloves garlic, crushed 
400g cooked chestnuts, chopped  
2 bay leaves 
1 sprig thyme 
150ml white wine 1 ½ litre strong chicken stock 
500ml whipping cream 

To serve 
10ml rapeseed oil  
5ml white truffle oil 
Wiltshire truffle, sliced  

Method

  1. Start with the dumplings. Mix all ingredients together, weigh into 30g balls, put them in the fridge for 30 mins to firm back up.
  2. Take a piece of won ton pastry and lay it flat on a board, brush it with the cornflour mixture. Add the pre-balled dumpling to the centre then cover with another won ton pastry sheet, push the won tons together to make them stick then cut around the dumpling to create a neat circle.
  3. For the broth, sauté the shallots, leek and garlic until soft and translucent. Add the chestnuts and cook for 2 mins. Add the herbs, the wine, reduce by 3/4 the volume, add the chicken stock and reduce by 1/3.
  4. Add the whipping cream and cook for 5 mins then transfer to a blender and blend until smooth, season with salt and white pepper.
  5. Mix together the rapeseed oil and truffle oil and transfer to a small squeezy bottle.
  6. To finish, add the dumplings to a steamer basket set above a pan of boiling water for around 6-8 mins. Place the dumpling in the centre of a bowl, warm up the chestnut broth then foam a little with a hand blender to lighten.
  7. Cover the dumpling with the broth and dress with the oil, cover the dumpling with the truffle slices. 
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