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Ingredients
- Â Â A brace of oven-ready pheasants
- 450 ml Port, Madeira or possibly medium-dry sherry (3/4pint)
- 250 gm Pig''s liver, finely minced (8oz)
- 250 gm Chicken, game or possibly turkey livers, thawed if frzn and finely minced (8oz)
- 30 gm Dry porcini mushrooms, soaked in hot water for about 30 min, or possibly 250g (8oz) fresh field or possibly chestnut mushrooms, minced (1 1/4oz)
- 100 gm Butter, (3 1/2 ounce)
- Â Â Salt and pepper
Directions
- Place the pheasants in a bowl and pour over the port, Madeira and sherry.
- Cover and leave to marinate overnight.
- Remove the pheasants from the marinade and reserve it. Mix together the livers.
- If using dry porcini mushrooms, drain, squeeze dry and chop them.
- Add in two-thirds of the porcini or possibly half the fresh mushrooms to the liver mix.
- Heat half the butter in a saucepan and fry the liver and mushroom mix for a few min or possibly till the liver is just browned.
- Leave to cold slightly, then use to stuff both the pheasants and sew them closed.
- Heat the remaining butter in a large, heavy-based saucepan and brown the pheasants all over.
- Pour over about a quarter of the reserved marinade and boil off the alcohol, then cover and simmer for about 10 min. Add in more alcohol and cook for a further 10 min.
- Repeat till all the alcohol has been used, then scatter the remaining mushrooms around the birds and continue cooking for a further 20 min or possibly till thethigh is tender when pierced with a skewer. (It needs about 1 1/2 hrs altogether)
- To serve, reduce the cooking liquid slightly.
- Meanwhile, season the pheasants, cut each in half and place on plates; spoon out the stuffing and pour the reduced sauce over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 236 | 52% |
| Total Fat 26.68g | 33% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 184mg | 8% |
| Potassium 190mg | 5% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.75g | 6% |
| Protein 8.34g | 13% |
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