Still in small game hunting season, I propose a new recipe based on pheasant supreme. It will be served with artichokes, potatoes, and blackberry-scented pheasant pan juices. A recipe that will delight your taste buds. Directly from the field to the plate.  Discover the video of the recipe at the end.


Browning blog: Clement's recipes: pheasant supreme, artichokes, potatoes, blackberries, blackberry-scented pheasant pan juices

Ingredients for 1 serving

  • 1 pheasant
  • 1 artichoke
  • 2 poivrade artichokes
  • 8 fresh blackberries
  • 50 cl blackberry juice
  • 2 onions
  • 3 carrots
  • 1 lemon
  • 1l poultry stock
  • 2 potatoes
  • 1 pack of butter



Pheasant pan juices:

Pheasant trimmings and bones – 20g butter – 1 onion – 2 carrots – 1l poultry stock

Bone the leg and finely dice the meat. Brown the meat and bones gently in the oil, add in the diced vegetables, deglaze with the blackberry juice, pour in the stock and reduce to 3/4.


Pheasant supreme:

Cut just below the breast with a knife to remove it from the rest of the carcass, then cut the wishbone with scissors.

Score both fillets on the breast again, then cook in the oven for 7 minutes at 180 degrees/gas mark 4.


Poivrade artichokes:

2 poivrade artichokes – 1 onion – 1 carrot – oil

Trim the poivrade artichokes and place them in the water with some lemon juice to prevent discoloration. Brown them gently in a saucepan with the chopped onion and carrot. Moisten with water and cook for 30 minutes.

Set to one side.

Roast in butter 5 minutes before serving.


Artichoke purée:

1 artichoke – 50g butter

Remove the strings from two stalks of chard and cut the stalks into slanted pieces. Put the water and butter in a saucepan, add in the chard and leave to cook. The mixture is ready when the water has reduced and the butter is sticking to the chard.



2 quails – 10 g butter

Trim and quarter the artichoke. Cook with the poivrade artichokes.

Stir in the 50g of butter and season. Keep it warm.


Trimmed potatoes:

2 potatoes – 20g butter

Peel and trim the potatoes.

Blanch the potatoes in salted water for 15 minutes.

Melt the butter in a frying pan, add the potatoes, and season.



Pull a dash of artichoke puree then place the artichokes, pepper, potato and a few fresh blackberries on top.

Place your pheasant supreme to the left of the filling and pour a nice spoonful of blackberry-scented pheasant pan juices in between.


Enjoy the tasting!


video (FR)