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Pheasant with Herbs HT MC 90mins plus marinating Serves 4 Hot Poultry Game Bird Vegetables Alcohol Main course EgglessIngredients:
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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