Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pheasant with saupiquet sauce.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pheasant with saupiquet sauce.

    Post  Admin on Sun Dec 07, 2014 8:52 pm

    Serves 4

    ◾4 pheasant breasts
    ◾4 pheasant legs
    ◾4tbs flour
    ◾1 tsp salt
    ◾50g butter
    ◾Splash of sunflower oil

    For the sauce
    ◾1 medium banana shallot, finely diced
    ◾2 cloves garlic
    ◾40 g butter
    ◾25g tbls flour
    ◾1 teaspoon of fresh thyme leaves
    ◾8 good juniper berries, bashed
    ◾Ż tsp sugar
    ◾4 tablespoons of white wine vinegar
    ◾200ml white burgundy
    ◾300ml strong chicken or ham stock
    ◾100ml pouring double cream


    Put the shallots, garlic, sugar, white wine, vinegar, juniper and thyme into a small pan and simmer rapidly until you are left with about 2 tablespoons of reduced liquid then turn off the heat.

    Melt the butter in another pan over a medium heat and then scatter in the flour and whisk it in for around 30 seconds to cook out the taste.

    Pour in the wine reduction, through a seive then rescue the berries and drop them in the sauce. The mixture will clag up at first but loosen as you start adding the stock.

    Slowly add ladles of stock every now and then, whisking all the time. Once the stock has been added let the sauce bubble gently for ten minutes in order to reach the right consistency.

    Pour in the cream and bring the sauce to the faintest simmer (do not allow it to boil) then turn off the heat.

    Check the seasoning.

    Re heat the sauce when necessary

    Preheat the oven to 190║c fan

    Melt the butter and oil in a large frying pan

    Gently coat the skin side of the pheasant breasts and legs in the flour seasoned with a good amount of salt

    Put all the meat, skin side down, where it should sizzle immediately on entering the pan

    Colour the skin well but do not burn the butter

    Turn all the joints over and place the pan in the oven for 10 minutes

    Warm the sauce

    Serve each person Ż a pheasant with the sauce. Small skinned and boiled potatoes mixed with a little butter and parsley is a delight full accompaniment

      Current date/time is Sun Jul 22, 2018 1:51 pm