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CATEGORY CUISINE TAG YIELD
Eggs Sami Ready stead, Emp 2 servings

INGREDIENTS

1 md Pheasant
3 Portobello mushrooms; (3 to 4)
1 Egg
1 Thick slice bread; crust removed
1 tb Olive oil
Knob of butter
50 ml Red wine
3 tb Balsamic vinegar
1 tb Plain flour
1 200 gram pack apricots; figs and prunes,
; roughly chopped
2 tb Balsamic vinegar
1 tb Red wine
1 tb Dark brown sugar
1/2 Red onion; roughly chopped
1 Apple; peeled and cubed
Salt & pepper

INSTRUCTIONS

FOR THE PHEASANT AND STUFFIN
FOR THE GRAVY
FOR THE CHUTNEY
Preheat the oven to 220c/425f/Gas 7.
1 Remove the legs from the pheasant and reserve. (Leslie kept the pheasant
on the bone as it is more moist. She did however remove the back bone.)
2 For the Stuffing for the Pheasant: Roughly chop the mushrooms and whizz
in a blender with the egg and bread. Push the stuffing under the skin. Heat
the olive oil and butter in a medium ovenproof frying pan.
3 Sear the pheasant in the pan for 2-3 minutes and transfer to the oven for
a further 8-10 minutes.
4 Place the reserved pheasant legs in a small pan and cover with boiling
water. Season, bring back to the boil and simmer for 10-15 minutes.
5 Strain and pour the stock back into the pan to make the gravy. Add the
red wine and balsamic vinegar.
6 Blend the flour with a little water to make a paste and stir into the
gravy. Bring to the boil and simmer for a few minutes until the flour is
cooked out and the gravy thickens slightly.
7 In the meantime, make the chutney. Heat the butter in a medium sauce pan.
Add the apricots, figs, prunes, red wine, balsamic vinegar, dark brown
sugar and red onion.
8 Bring the chutney mix to the boil, and allow to simmer for 3-4 minutes.
Add the apple and seasoning and toss to mix. Cook for a further 2-3
minutes.
9 Place each piece of pheasant onto each serving plate. Spoon on the
chutney and pour over a little gravy.
Converted by MC_Buster.
Per serving: 1064 Calories (kcal); 48g Total Fat; (41% calories from fat);
101g Protein; 51g Carbohydrate; 378mg Cholesterol; 291mg Sodium Food
Exchanges: 1/2 Grain(Starch); 13 Lean Meat; 3 Vegetable; 1 1/2 Fruit;
1 1/2    Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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