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Ingredients
- 15 gm dry porcini or possibly mixed dry mushrooms
- 1 sm onion
- 125 gm smoked bacon in one piece
- 10 x juniper berries
- 2 clv garlic crushed
- 2 x ovenready pheasants
- 25 x h butter
- 2 tsp plain white flour
- 300 ml red wine
- 300 ml chicken or possibly pheasant stock
- 175 x h chestnut or possibly brown mushrooms
- 2 Tbsp. redcurrant jelly
- 125 gm puff pastry
- 1 x tbspfinely minced fresh rosemary
- Â Â beaten egg yolk to glaze
- Â Â flat leafed parsley
Directions
- Rinse the dry mushrooms twice and place in a bowl with 300ml hot water.
- Let soak for 20 min.
- For the garnish roll out the pastry to about a 5mm thickness.
- Scatter with the rosemary then roll out further to about a 3mm thickness.
- Cut out small triangular shapes and transfer to a dampened plain shelf. Brush with beaten egg yolk and bake on the third runners of the roasting ovenfor about 6 min till puffed and golden brown; turn the shelf round and return to the ovenfor a further 1 to 2 min for even colouring.
- Place in the simmering ovenuntil really crisp and dry then set aside.
- Meanwhile peel and finely chop the onion.
- Dice the bacon.
- lightly crush the juniper berries.
- Spread the garlic over the pheasants. Heat the butter in a large flameproof casserole on the boiling plate and sear the pheasants on all sides.
- Transfer to a plate.
- Add in the onion and bacon to the casserole and fry gently on the simmering plate for 3 to 4 min.
- Stir in the flour add in the wine and stock and bring to the boil on the boiling plate.
- Return the pheasants to the casserole breast side down and add in the juniper. Cover and bake on the grid shelf on the floor of the roasting ovenfor 25 min.
- Dram and rinse the dry mushrooms; halve the fresh mushrooms.
- Turn the pheasants breast side up and tuck the mushrooms into the sauce all around the casserole.
- Return to the ovenand cook uncovered for a further 20 to 25 min.
- Test the pheasant by piercing the thickest part of the thigh with a skewer the juices should run clear.
- Transfer the pheasants and mushrooms to a serving plate using a slotted spoon; keep hot in the simmering oven.
- Add in the redcurrant jelly to the cooking juices crush with a slotted spoon and reduce on the boiling plate for 1 to 2 min till syrupy.
- Pour a little over the pheasants and serve the rest in a sauceboat.
- Serve the pheasant and mushrooms garnished with the pastries and parsley and accompanied by the sauce.
- If vailable use pheasant giblets to make the stock. Simmer in sufficient water to cover with an onion a carrot herbs and seasoning for 1 hour then strain.
- This recipe roasts pheasant with the addition of wine and stock to keep this naturally dry textured bird as moist and succulent as possible. Richly flavoured dry mushrooms garlic juniper bemes and smoked bacon add in plenty of flavour to the juices.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1069g | |
| Recipe makes 4 servings | |
| Calories 759 | |
| Calories from Fat 311 | 41% |
| Total Fat 34.56g | 43% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 432mg | 18% |
| Potassium 4124mg | 118% |
| Total Carbs 61.57g | 16% |
| Dietary Fiber 6.0g | 20% |
| Sugars 21.41g | 14% |
| Protein 37.18g | 59% |
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