| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tessa’s, Seasonal, Kitchen | 1 | servings | |
INGREDIENTS
| 1 | oz | Butter |
| 1 | Onion | |
| 2 | Sticks celery | |
| 2 | Carrots | |
| 2 | Leeks | |
| 2 | Potatoes | |
| 1/2 | pt | Red wine |
| 3 | pt | Brown chicken stock |
| 4 | Pheasant legs | |
| 2 | Sprigs thyme | |
| 1 | Bay leaf | |
| Salt and freshly ground black pepper | ||
| 8 | Juniper berries; crushed |
INSTRUCTIONS
Cut pheasant legs in half at the knee joint to give 4 drumsticks and 4 thigh pieces. Season. Heat butter in a large heavy based pan and fry the pheasant pieces to brown them. Remove and keep on one side. Prepare and chop the onion, celery, carrots, leeks and potatoes into large dice. Sweat vegetables in the buttery pan until the butter is absorbed. Add the red wine and boil hard to drive off the alcohol, leaving the flavour. Add stock, herbs, pheasant and aromatics. Bring to the boil. Reduce to simmer and cook until pheasant is tender and vegetables cooked. The potato will have disintegrated somewhat to lightly thicken the liquid. Remove pheasant and take the meat off the bones. Return the meat to the broth and discard the skin and bones. Serve with a sprinkling of freshly chopped parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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