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6 Partridge breasts
6 Pheasant breasts
1 large onion chopped
75g of butter
4 rashers of streaky bacon or pancetta cubed
Salt and pepper
75g of mushrooms, chopped
1 pint of Marsala wine
Dssert spoonful of juniper berries crushed
1 dessert spoonful of coriander seeds crushed
A head of sage leaves
1 pint of double cream
1 pint of stock made from carcasses
1 tablespoon of cornflour
Method
Fry off the onions and bacon in the butter until soft. Add the mushrooms and stir with crushed juniper berries and coriander.
In a separate pan, fry off pheasant and partridge breasts until just sealed. Add stock, cream and marsala to the onion, bacon and mushroom mix and bring to the boil.
Thicken the sauce with slackened cornflour.
Pour sauce over pheasant and partridge breasts and top with fried breadcrumbs. Cook for 15 mins at 180° or Gas mark 5.
6 Pheasant breasts
1 large onion chopped
75g of butter
4 rashers of streaky bacon or pancetta cubed
Salt and pepper
75g of mushrooms, chopped
1 pint of Marsala wine
Dssert spoonful of juniper berries crushed
1 dessert spoonful of coriander seeds crushed
A head of sage leaves
1 pint of double cream
1 pint of stock made from carcasses
1 tablespoon of cornflour
Method
Fry off the onions and bacon in the butter until soft. Add the mushrooms and stir with crushed juniper berries and coriander.
In a separate pan, fry off pheasant and partridge breasts until just sealed. Add stock, cream and marsala to the onion, bacon and mushroom mix and bring to the boil.
Thicken the sauce with slackened cornflour.
Pour sauce over pheasant and partridge breasts and top with fried breadcrumbs. Cook for 15 mins at 180° or Gas mark 5.
