| Pheasant Recipe | Pheasant Ingredients:- shallots 225g - 8oz
- streaky bacon, rindless 225g - 8oz
- pheasants, oven ready, brace
- salt and pepper
- 2 tablespoons oil
- butter 50g - 2oz
- 2 garlic cloves
- Madeira 300ml
- beef stock 600ml
- thyme, fresh
- 2 bay leaves
- 6 juniper berries
1 orange, pared rind and juice - recurrant jelly 90ml
- chestnuts, peeled 225g - 8oz
- canned, frozen
- garnish, thyme
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Time: hour
45 min
Serves: 6
| Pheasant Instructions:Remove the backbone and knuckles from the pheasants and cut into four pieces each. Season with salt and pepper. Cut up some bacon and peel the shallots.
Brown the shallots and bacon in the butter and oil and put to one side. Add the pheasant, two pieces at a time and fry until golden. Then reome the pheasant and put to one side.
Add crushed garlic to the casserole dish along with the stock, thyme, juniper berries, bay leaves, the pared orange rind and half the Madeira. Heat to boiling and add the pheasant. Cover and cook at gas mark 3 (170 degrees centigrade, 325 F) for 60 minutes.
Add the redcurrant jelly, bacon and shallots. Cook for an additional 45 minutes or until the pheasant is tender.
Prepare the marinade by soaking the cranberries and chestnuts in the remaing Madeira and orange juice for 30 minutes.
From the casserole, remove the bacon, vegetables and pheasant and keep warm. Reduce the remaining liquid till it is syrup like. Add the marinade from step 5 and simmer for 5 minutes more.
To serve, season and pour the sauce over the pheasant, bacon and vegetables. Garnish with fresh thyme.
| Pheasant Cooking Time:- Cooking time 135 minutes.
- Allow to cool a little before serving.
| Pheasant Serving Instructions:- Serve with your choice of vegetables.
- Great for a Holiday Meal.
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Christmas Recipes Index
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