ingredients
serves 4
4 dried porcini or mixed dried mushrooms, rinsed
2 garlic cloves, peeled and crushed
2 oven-ready young pheasants
2 tablespoons Butter
10 juniper berries, lightly crushed
1 small onion, peeled and finely chopped
4 slices (4 oz) rindless smoked bacon, diced
2 tsp All purpose flour
1/2 pint red wine
1/4 pint chicken or pheasant stock
6 ounce chestnut mushrooms, halved
2 tbsp redcurrant jelly
salt and pepper
TO GARNISH
125 g (4 oz) ready-made puff pastry
1 tbsp finely chopped rosemary
beaten egg yolk, to glaze
method
1. Soak the dried mushrooms in 1/2 pint warm water for 20 minutes; drain.
2. Meanwhile, for the garnish, roll out the puff pastry to a 1/4 inch thickness. Sprinkle with rosemary, then roll out to a 1/8 inch thickness. Cut out small triangles and put on a dampened baking sheet. Brush with egg and bake at 220°C (400°F) for about 8 minutes until puffed and golden; set aside.
3. Spread the garlic over the pheasants. Melt the butter in a skillet and sear the pheasants on all sides. Drain and put into a large casserole dish; add the juniper berries.
4. Add the onion and bacon to the skillet and fry gently for 10 minutes. Stir in the flour, then the wine and stock. Bring to the boil and pour over the pheasants. Cover and bake at 200°C (180°C fan oven) for 25 minutes.
5. Tuck the fresh and dried mushrooms around the pheasants in the casserole. Return to the oven and cook, uncovered, for a further 20-25 minutes until the pheasants are tender.
6. Transfer the pheasants and mushrooms to a warmed platter, using a slotted spoon; keep warm. Add the redcurrant jelly to the cooking juices and heat until melted; check the seasoning. Garnish the pheasant with the pastries and serve with the sauce.
