Pheasant breast with baked apple, artichoke and raspberry sauce

Ingredients (serves 1)

180g pheasant breast

20ml oil

1 apple

1 artichoke (350g)

30g mushrooms

5g onions

2 garlic cloves

5g cedar nuts

100g raspberries

10g redcurrant berries

5g lettuce

15g sugar

5g raspberry vinegar

Salt

White pepper

Lemon juice

Method

Peel the apple, remove the core and cut ridges from top to bottom for decoration. Bake in the oven for 8-10 mins at 180°C.

Peel the artichoke and rub the heart with lemon to prevent it from discoloring. Put in a pan with water and some lemon juice and bring to the boil. Once cooked, plunge into cold water, pat dry and slice.

Chop the mushrooms, onions and garlic. Fry in a pan with the artichoke, add the cedar nuts.

Stuff the apple with the mixture and place to one side.

Now prepare the sauce by heating the raspberries and sugar in a pan with a dash of raspberry vinegar.

Puree the mixture and pass through a sieve. Boil the sauce until it has the right consistency.

Season the pheasant breast and brown in a pan with the oil. Transfer to the oven pre-heated to 180°C. Cook until done.

Warm up the stuffed apple.

Serve by placing the meat around the apple, add the raspberry sauce and garnish with lettuce and redcurrants.