Main Courses Recipes - Pheasant with Mushrooms Recipe

Ingredients

• 2 pheasants

• Salt and pepper

• 2 thin sheets of pork fat

• 25g/1oz butter

• 1 tablespoon oil

• 3 shallots (sliced)

• 8 flat-cap mushrooms (wiped with damp kitchen paper and thickly sliced)

• 300ml/1/2pt dry white wine

• 1 sprig thyme

• 300ml/1/2pt double cream

Serves 6

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Method:

1. Preheat the oven to 230°C/450°F/Gas mark 8.

2. Season the pheasants inside and out with salt and pepper. Tie the pork fat over the breasts and roast for 30 to 45 minutes in roasting trays, turning occasionally.

3. Remove from the oven and leave to cool. Strip off the pheasant meat and tear into bite-size pieces.

4. Warm the butter and oil in a deep frying pan and sauté the shallots until tender, without browning. Raise the heat and add the mushrooms. Fry until the mushrooms are tender. Add the wine, thyme and cooked pheasant.

5. Bring up to the boil and let it bubble until almost all the liquid has evaporated. Add the cream and 1/2 teaspoon salt and pepper.

6. Bring back to the boil and simmer for 4 to 5 minutes to reduce the sauce. Serve hot with baked potatoes or rice.