INGREDIENTS

INSTRUCTIONS

Roast the pheasant on a bed of vegetables with the bacon and juniper
berries. This will take 25 minutes in a hot oven. Remove the roasting tin
from the oven and lift out the pheasant and place carefully on a board.
Place the roasting tin on a gas hob and pour a little red wine into the
tin. Using a wooden spoon, scrape the sides of the tin to extract all the
juices from the pheasant.
Stir the vegetables into the wine and combine the flavours.Cut the meat off
the breast and thighs of the pheasant. Do not use the drum sticks as this
meat is tough. Next, using a heavy knife, chop up the pheasant carcass into
fine shreds. Place the shreds into the roasting tin with the vegetables, as
this will later form the gravy. Stir the bones around to combine flavours
in the tin and then pour the contents of the tin into a saucepan and heat
gently. Add this to the tomato puree, chopped tomatoes and redcurrant jelly
and the rest of the bottle of wine. Let this all cook out for 15-20 minutes
and top up from time to time with a little chicken stock.
After the time allowed, pass the sauce through a Mouli, so that the flavour
is extracted from the carcass of the pheasant. Place the juices back into
the saucepan and bring to the boil. Remove the skin from the thighs and
breasts of the pheasant meat and then place the meat into the saucepan to
warm them through. Serve with some game chips and fried bread.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”