Julie Hetyei’s Pheasant, Rye and Fennel Choux Farcis

Having worked at Cadet, Brat and Flor via Sydney and Sweden, Julie is currently helming the kitchen at Clapton’s 107 Wine Shop & Bar (formerly P.Franco). Her cooking has been described as modern, French, thoughtful and concise

Julie Hetyei’s Pheasant, Rye and Fennel Choux Farcis

For the filling:
1 Blushing Queen onion, diced
1 small fennel bulb, diced
1 stick of celery, diced
5g picked thyme
1 pheasant
100g minced pork fat
100g Flourish wholegrain rye

For the broth:
Pheasant bones
500ml chicken stock
Trim and skin from the onion, fennel & celery
2 cloves of garlic
Thyme
Parsley stalks
To serve:
1 savoy cabbage
Fennel blossoms

Break down the pheasant into breast, leg and thigh pieces and debone - save all bones and trim for the broth.

In a medium pot, brown the pheasant bones, vegetables and aromatics in some vegetable oil. Remove excess oil and cover with chicken stock. Bring to the boil, then reduce to a simmer and let tick away for two hours.

In the meantime, in a small pot over very low heat, cook the onion, fennel and celery with the picked thyme. Low and slow, until softened and translucent. Set aside to cool down.

Cook the rye, starting with cold water and bring to the boil. Turn down to a simmer and cook until tender. Cool down completely.

Mince the pheasant meat and add to the cooked-down vegetables, cooked rye and pork fat along with salt and pepper to season. 

Blanch and refresh the outer cabbage leaves. Lay down flat and fill each leaf with 1/8th of the farce mix.

Roll by tucking in the sides and rolling away from you. Tuck the end piece underneath the rolled cabbage.

Strain the broth and reduce as necessary. Steam the choux for 10 mins and serve in the broth.
Crack a healthy amount of black pepper and garnish with the small inner tender cabbage leaves and some picked fennel blossom.

Bon appetit!