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Pheasant with Herbs        HT   MC  90mins plus marinating

Serves    Hot    Poultry  Game Bird  Vegetables  Alcohol  Main course  Eggless 

 

Ingredients:

1 Pheasant

1 Onion

1 Carrot

1 Leek

1 Stick Celery

50g/2oz Butter

300ml/10fl.oz. Stock

3 Sprigs Thyme

1 Sprig Rosemary

Salt and Black Pepper

1 teasp Flour

150ml/5fl.oz. Sour Cream

1 tbsp Fresh Parsley, chopped

For the Marinade

1 Onion, chopped

1 Bay Leaf, crumbled

1 teasp Fresh Thyme

1 teasp Fresh Marjoram

1/2 teasp Fresh Rosemary

1 teasp Summer Savory

150ml/5 fl.oz. Dry White Wine

 

 

Instructions

 

1. Make the marinade and pour it over the pheasant and leave overnight.

 

2. The next day lift out the bird and wipe it dry. Strain and reserve the marinade. Preheat the oven to 160C, 325F, Gas mark 3.

 

3. Slice the vegetables and cook them gently in the butter in a flameproof casserole, stirring occasionally. After about 6 minutes, add the pheasant and brown it lightly on all sides.

 

4. Heat the stock in a saucepan with the strained marinade and pour it over the bird. Tuck the herbs around it and add salt and black pepper. Cover and transfer to the oven for 1 hour; if an old bird, allow twice as long.

 

5. Turn the bird over from time to time. When tender, takt1, it out and carve it. Lay the pieces in a serving dish and keep them warm while you make the sauce.

 

6. Take the herbs out of the casserole and discard them. Blend the vegetables and the cooled cooking liquid together in a blender, or pass through a sieve. Pour back into a clean pan and reheat gently.

 

7. In a small bowl beat the flour into the sour cream until smooth, then stir it little by little into the sauce. Cook gently for 3 minutes, stirring constantly, then add more salt and pepper as required.

 

8. To serve - pour some of the sauce over the pheasant in its dish and sprinkle with finely chopped parsley. Serve the remaining sauce in a sauceboat.

 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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