Pheasant with mushroom, kale and figs

A sweet fig purée is the perfect foil to flavourful pheasant. Serve with woody wild mushrooms for a special supper.

For this recipe you will need a silicone muffin mould and a blender.

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For the fig tart

For the fig purée

  • 300g/10½oz ripe black or green figs, whole
  • 25g/1oz butter, plus extra to finish
  • 2 tbsp port
  • salt and freshly ground black pepper

For the pheasant

For the mushrooms and kale

To serve