Pheasant And Mixed Fruit Chutney Recipe

• 1 med Pheasant
• 3 x Portobello mushrooms, (3 to 4)
• 1 x Egg
• 1 x Thick slice bread, crust removed
• 1 Tbsp. Extra virgin olive oil
•     Knob of butter
• 50 ml Red wine
• 3 Tbsp. Balsamic vinegar
• 1 Tbsp. Plain flour
• 1 x 200 gram pack apricots, figs and prunes, roughly minced
• 2 Tbsp. Balsamic vinegar
• 1 Tbsp. Red wine
• 1 Tbsp. Dark brown sugar
• 1/2 x Red onion, roughly minced
• 1 x Apple, peeled and cubed
•     Salt & pepper

Directions