| 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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