Monday, 23 April 2012

Pheasant in Port

Serves 2
Preparation time: 10 minutes
Cooking time: 1 hour

There are several extensive and well stocked pheasant shoots in Leicestershire. But you don’t need to go out with a gun as these days you can find pheasant in a range of butchers shops and even supermarkets. The season runs from October to February. Most modern birds are fairly young and can be roasted, but if you are worried your bird might be a bit tough you should stew it instead. If you feel that using port is unduly lavish, substitute red wine instead.

1 pheasant, jointed
1 oz butter
1/4 bottle of port
Salt and pepper
1 tblsp redcurrant jelly

In a deep pan gently fry the pheasant pieces in the butter until they are nicely golden.
Add the port and seasoning.
Bring gently to the boil.
Cover tightly and simmer for an hour, or until tender.
Stir in the redcurrant jelly.
Serve hot with jacket potatoes or rice.


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