Casserole of pheasant is cooked in red wine sauce with mushrooms.
ingredients
serves 4
2 tablespoons Butter
1 tablespoon oil
1 pheasant, plucked, drawn and jointed
6 ounce button onions, peeled
3 level tablespoons flour
1 1/2 cups chicken stock
1 wine glass red wine
bouquet garni
finely grated rind and juice of half an orange
salt and pepper
1 cup button mushrooms, washed and sliced
1 dessertspoon redcurrant jelly
small triangles of fried bread to garnish
chopped parsley
method
1. Preheat oven to moderate, 180°C (350°F).
2. Heat butter and oil in a skillet and fry pheasant joints until golden brown all over. Drain well over pan and transfer to a casserole.
3. Place onions in fat remaining in the pan and fry until lightly browned, then transfer with a draining spoon to casserole.
4. Sprinkle flour into fat remaining in the pan and stir over gentle heat for 1 minute.
5. Remove pan from heat and gradually blend in stock and wine.
6. Return to heat, bring to the boil and simmer for 2 minutes, stirring continuously.
7. Add bouquet garni, orange rind and juice and season well with salt and pepper. Pour into casserole.
8. Cover closely with lid or foil and cook in centre of oven for about 1 hour.
9. Stir in mushrooms and redcurrant jelly and continue cooking for a further 30 minutes, or until pheasant is tender.
10. Garnish with triangles of fried bread and sprinkle with parsley.
11. Serve with redcurrant jelly, if liked.
10 users have helped to rate this recipe.
