How to make pottage | Pottage of beans, pearly barley and pheasant with green sauce

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Pottage of beans, pearly barley and pheasant with green sauce

pottage of beans, pearl barley and pheasant with green sauce

By Mike Robinson of The Field

Saturday, 05 December 2009

Pottage of beans, pearly barley and pheasant with green sauce

Pottage of beans, pearl barley and pheasant with green sauce
Serves 10

1 big pheasant
3 litres water
75ml (21⁄2fl oz) olive oil
3 sticks celery, chopped
3 carrots, chopped
2 large onions, chopped
3 large potatoes, chopped
12 cloves garlic
200g (7oz) white beans, dried
200g (7oz) pearl barley
Bouquet garni made up of rosemary, thyme and sage
Salt and pepper to taste
Small bunch parsley
Small bunch chervil
Small bunch basil
Juice and zest of 1 lemon

Start by poaching the pheasant in the water until the meat starts to fall off the bone.

Carefully scoop out all the bones and solids and separate the meat. Discard all the rest into a bin for the lab to raid later.

Now put half the oil into a heavy casserole dish and add all the chopped vegetables. Soften for 10 minutes and add 10 of the garlic cloves, unpeeled and whole.

Now pour in the pheasant stock and the meat. Add the beans (you may have to soak them overnight first) and the barley and simmer for 90 minutes on a very low heat.

Season to taste. Whizz up the herbs with the remaining garlic and the lemon juice and zest to make a pesto-like sauce.

Serve in bowls with a dollop of sauce to liven things up.

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