Prep: 15 mins
Cooking: 1 hour and 5 mins
Serve with fresh vegetables and crème fraiche mixed with horseradish.
2 pheasants110g (4oz) unsmoked bacon, cut into 3 or 4 pieces
25g (1oz) butter or oil
225g (8oz) shallots
25g (1oz) flour
570ml (1 pint) good stock or chicken stock cube
2 tsps redcurrant jelly
100ml (4fl oz) white wine
8 whole field mushrooms
Salt & pepper
NB. Instead of using whole pheasant, allow 1 pheasant breast per person.
Melt butter or oil in a large pan and brown the pheasants all over. Remove. Sauté the shallots and bacon. Remove from the pan. Add enough flour to the pan to take up the remaining juices. Mix well.
Add the stock, season and bring to the boil to thicken.
Return the pheasant to the pan. Add the shallots and bacon and cover. Cook in the oven at 160C/375F/Gas 5 for approx 1 hour or until the juices run clear. Add the mushrooms about 10 minutes before the end of cooking.