Name: Pheasant And Mixed Fruit Chutney
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

The evil in our desires often lies not in what we want but in the fact that we want it too much. Natural affections (for any good thing) become inordinate, ruling cravings. We are meant to be ruled by godly passions and desires. Natural desires for good things are meant to exist subordinate to our desire to please the Giver of gifts. Grasping that the evil lies in the ruling status of the desire, not the object, is frequently a turning point in self-understanding, in seeing the need for Christ’s mercies, and in changing.

David Powlison

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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