Ingredients

• 3 Pheasant Breasts
• 150g Onion
• 45g Celery Stalk
• 3 Garlic Cloves
• 4 sprigs Fresh Thyme
• 100g Carrot
• 100g Parsnip
• 300g Chicken Stock
• 30g Fresh Parsley
• 2 tablespoons Plain Flour
• 1 pinch Salt & Pepper
• 2 tablespoons Olive Oil
• 100g Cubed Bacon
• 1 tablespoon Dijon Mustard
• 4 Star Anise Pods
• 300ml Cider
• 100ml Whipping Cream
• Salt & Pepper as needed

Tools

• Cooking Chef XL
• Bowl - large
• Cooking chef xl bowl
• Heatproof bowl

Method

1. Add Pheasant breast, plain flour and salt & pepper to a clean bowl
2. Mix until coated
3. Attach the Stir Tool
4. Add olive oil to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
7. Transfer meat to Cooking Chef XL Bowl
8. Cook with splashguard fitted until browned - 3 min, 160°C, Speed OFF
9. Transfer meat to heatproof bowl then set aside
10. Clean Cooking Chef bowl
11. Attach the Stir Tool
12. Add cubed bacon to the Cooking Chef XL Bowl
13. Cook with splashguard fitted until golden brown - 4 min, 180°C, Stir 2
14. Then add onion, celery stalk, garlic clove and fresh thyme to the Cooking Chef XL Bowl
15. Cook with splashguard fitted until softened - 3 min, 120°C, Stir 2
16. Then add carrot, parsnip, dijon mustard and star anise pod to the Cooking Chef XL Bowl
17. Cook with splashguard fitted until combined - 3 min, 120°C, Stir 2
18. Then add cider, chicken stock and whipping cream to the Cooking Chef XL Bowl
19. Transfer meat to Cooking Chef XL Bowl
20. Cook with splashguard fitted until tender - 1 hr, 102°C, Stir 3
21. Then garnish with fresh parsley and salt & pepper
22. Serve

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