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Serves 4.
3 tbsp Butter
4 Shallots Chopped
1 Leek Sliced
1lb Pheasant Breasts, cut into half inch chunks.
1 Pint Chicken Stock
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme plus a sprig or two for garnish
6 fl oz double cream
Melt butter in large saucepan and add shallots and cook for 3 mins stirrinng all the time
then add leek and cook for another 5 mins stirring all the time
Add the Pheasant, the stock and the herbs and bring to the boil
Turn down heat and simmer for 25 mins
Add seasoning to taste
Let it cool for 10 mins then put through a blender or food processor until smooth
Return to the washed saucepan and warm over a low heat for about 5 mins
Add the cream and cook for another 2 mins.
Serve and garnish with thyme
3 tbsp Butter
4 Shallots Chopped
1 Leek Sliced
1lb Pheasant Breasts, cut into half inch chunks.
1 Pint Chicken Stock
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme plus a sprig or two for garnish
6 fl oz double cream
Melt butter in large saucepan and add shallots and cook for 3 mins stirrinng all the time
then add leek and cook for another 5 mins stirring all the time
Add the Pheasant, the stock and the herbs and bring to the boil
Turn down heat and simmer for 25 mins
Add seasoning to taste
Let it cool for 10 mins then put through a blender or food processor until smooth
Return to the washed saucepan and warm over a low heat for about 5 mins
Add the cream and cook for another 2 mins.
Serve and garnish with thyme
